Salada De Batata Com Camarao, Maca E Molho

• 3 medium potatoes, peeled and cut in cubes
• 3 tablespoons olive oil
• 2 tablespoons of chopped chives
• 1 apple granny smith apple, chopped
• 300 g medium shrimp, deveined and peeled
• salt and pepper (to taste)
• 8 lettuce leaves, to decorate
• salt
• 12 teaspoon Splenda granular
• 4 tablespoons olive oil
• 2 tablespoons cognac
• 4 tablespoons ketchup
• 4 tablespoons table cream (or 2 table spoons of milk and 2 table spoons of cream cheese)
• 12 cup light mayonnaise

1. Dressing rose: place all the ingredients in a bowl and mix it with a fork.
2. Save in the refrigerator.
3. Boil the potatoes in a least 1.5 liter water pan, add 1 tea spoon of salt.
4. Cover and let it cook for 20 minutes or until potato is soft but still firm and able to hold a shape.
5. remove from heat and drain it.
6. Rinse potatoes with cold water and reserve.
7. Heat oil in a frying-pan, add shrimp saute for 3-4 minutes, or until golden.
8. Add salt and pepper and reserve.
9. In a bowl, place the potatoes, shrimp, chive, apple, salt pepper, mix it carefully and transfers to a serving dish.
10. Drizzle Rose Dressing over it.
11. Note: If you prefer, decorate by placing green leaves on the serving dish and then pour mix over it, and top it with shrimp and pricked green chive.

potatoes, olive oil, chives, apple, shrimp, salt, salt, splenda, olive oil, cognac, ketchup, cream, light mayonnaise

Taken from www.food.com/recipe/salada-de-batata-com-camar-o-ma-e-molho-304380 (may not work)