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Spring Potato Salad with Sauteed Shrimp and Tarragon

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CNY/NNY/S. Tier: Spring Potato Salad with Sauteed Shrimp and Tarragon
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SERVES:
4

INGREDIENTS:

1 pound baby potatoes (see procedure)

6 spears of asparagus (see procedure)
1/4 - 1/3 cup finely diced sweet onion
2 Tbs chopped fresh tarragon, divided
1/2 cup defrosted frozen peas
2 tsp Dijon mustard
3-4 Tbs mayonnaise (or more as needed)

16-20 small, peeled raw shrimp
2 Tbs olive oil for sauteing shrimp (see hints below)

mixed greens as needed

PROCEDURE:

Cook about 1 pound of baby potatoes in just enough water to cover and, while they're coming up to a gently boil, cut the lower, tougher 2 - 3 inches off of 6 spears of asparagus and very thinly slice the spears crosswise on a slight bias.

Also peel and dice about 1/4 - 1/3 cup of sweet onion and rough chop 2 Tbs of fresh tarragon leaves.

As soon as you can easily insert a knife into the center of the potatoes, cool them down under cold running water, drain them really well and then cut them in half lengthwise and then crosswise into 1/2-inch thick slices.

Add the potatoes to a large mixing bowl and add the sliced asparagus, the diced sweet onion, add half of the chopped fresh tarragon, about 1/2 cup defrosted frozen peas, add 2 tsp Dijon mustard and a small dollop of mayonnaise and toss to combine.

Next, add a good splash of olive oil to a large, heavy bottomed nonstick pan on medium high heat and add about 16 small, peeled, raw, salt and pepper seasoned shrimp and cook those along until they're just about cooked through.

And then add the rest of the chopped tarragon to the shrimp and toss to coat.

Place a handful of mixed greens on the plate, top with potato salad and finish with cooked shrimp on top.

HINTS:

Add more olive oil to the pan of shrimp after they're done cooking so you can use that oil to dress the greens a bit on the plate.

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