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Fast and fresh-capers give a Mediterranean twist to this salad of potatoes and shrimp. It's simple, quick to prepare, and full of interesting flavors--the perfect light lunch or dinner for those warm summer months ahead! Select the smallest red potatoes you can find for the fastest cooking time. While the potatoes cook, peel and devein the shrimp, if necessary, and make the dressing. Originally from a local paper's food section.
Units: US | Metric
Serving Size: 1 (242 g)
Servings Per Recipe: 4
The following items or measurements are not included:
white wine vinegar
gourmet salad greens