Grilled Shrimp With Lemony Potato Salad

Con Poulos

Serves 4| Hands-On Time: 15m | Total Time: 25m

Ingredients

• 1 pound baby red potatoes (about 12)
• kosher salt and black pepper
• 1/4 cup sour cream
• 2 tablespoons fresh lemon juice
• 4 stalks celery, thinly sliced
• 2 tablespoons chopped fresh chives
• 1/2 pound asparagus, trimmed
• 2 tablespoons olive oil
• 1 1/2 pounds medium shell-on shrimp
• 1 tablespoon seafood seasoning (such as Old Bay)

Directions

1. Place the potatoes in a medium pot and add enough cold water to cover. Bring to a boil and add 2 teaspoons salt.
2. Reduce heat and simmer until tender, 12 to 15 minutes. Drain, run under cold water to cool, and cut into quarters.
3. In a bowl, whisk together the sour cream, lemon juice, ¾ teaspoon salt, and ¼ teaspoon pepper. Add the potatoes, celery, and chives. Toss to combine.
4. Meanwhile, heat grill to medium-high. In a bowl, toss the asparagus with 1 tablespoon of the oil and ¼ teaspoon each salt and pepper. In a second bowl, toss the shrimp with the seafood seasoning and the remaining tablespoon of oil.
5. Grill the asparagus, turning occasionally, until tender, 6 to 8 minutes.
6. Grill the shrimp until opaque throughout, 1 to 2 minutes per side. Serve with the asparagus and the potato salad.

By Sara Quessenberry,  August 2010

Fonte e imagem:
http://www.realsimple.com/food-recipes/browse-all-recipes/grilled-shrimp-lemony-potato-salad-00000000037813/index.html