Shrimp Potato Salad

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 lbs jumbo raw shrimp, peeled deveined, and cut in half
• 5 garlic cloves, finely chopped
• 2 lbs russet potatoes, peeled and diced into chunks
• 3 carrots, peeled and sliced thin on an angle
• 1/2 onion, finely diced
• 1 teaspoon sugar
• 1 tablespoon light adobo seasoning
• salt & freshly ground black pepper
• 1/4 cup olive oil, plus
• 2 tablespoons olive oil
• 2 tablespoons vinegar
• 2 cups good quality mayonnaise (or more depending how you like it)

Recipe

• 1 season shrimp with light adobo and black pepper, keep chilled until ready to cook.
• 2 in small bowl, make vinaigrette. add olive oil, onion, vinegar, sugar and salt and pepper to taste. stir to combine, let marinate for about 1/2 hour on counter if longer refrigerate until ready to use.
• 3 place potatoes in large pot of salted cold water on med/high heat. cook stirring occasionally for about 45 minutes or until fork tender. note: after 35 minutes of cooking potatoes, add the carrots to the pot. when potatoes are fork tender drain and return to hot pot where they were cooking. set aside.
• 4 in large saute pan on medium heat, add 2 tbs. olive oil, add garlic and shrimp. cook for about 2 to 3 minutes or until shrimp turn a bright pinkish color stirring constantly. remove from heat transfer to bowl to avoid overcooking shrimp.
• 5 add shrimp, vinaigrette, and mayo to potatoes and carrots. mix well and taste for seasoning. if needed add more salt and pepper.
• 6 enjoy!