Seared Shrimp with Warm New Potato Salad

• 1 pound uncooked large shrimp, peeled, deveined
• 3 tablespoons olive oil (preferably extra-virgin)
• 1 teaspoon minced fresh thyme or 1/2 teaspoon dried
• 1 teaspoon grated lemon peel
• 2 garlic cloves, pressed
• 2 pounds small red-skinned potatoes, unpeeled, quartered
• 1/2 cup dry white wine
• 3 tablespoons fresh lemon juice
• 6 cups (packed) baby salad greens
• 1 cup quartered cherry tomatoes
• Lemon wedges

1. Mix shrimp, 1 tablespoon oil, thyme, lemon peel and garlic in medium bowl.
2. Season with salt and pepper.
3. Let stand at room temperature 15 minutes or refrigerate up to 2 hours.
4. Cook potatoes in boiling salted water just until tender, about 15 minutes.
5. Drain.
6. Transfer potatoes to bowl; cover and keep warm.
7. Meanwhile, heat large nonstick skillet over high heat.
8. Add shrimp mixture and cook just until shrimp are cooked through, about 2 minutes per side.
9. Transfer shrimp to plate.
10. Add wine to skillet and boil until reduced by half, about 1 minute.
11. Remove from heat; add 1 tablespoon oil and 2 tablespoons lemon juice to wine in skillet and stir to blend.
12. Pour dressing over potatoes.
13. Season with salt and pepper.
14. Mix greens, remaining 1 tablespoon oil and 1 tablespoon lemon juice in large bowl.
15. Divide greens among 4 plates.
16. Place potatoes in center of greens.
17. Top with shrimp.
18. Garnish with cherry tomatoes and lemon wedges and serve.

shrimp, olive oil, thyme, garlic, potatoes, white wine, lemon juice, salad greens, quartered cherry tomatoes, lemon wedges

Taken from www.epicurious.com/recipes/food/views/seared-shrimp-with-warm-new-potato-salad-1039 (may not work)