This recipe was inspired by one from Odessa Piper, chef-owner of L'Etoile restaurant in Madison, Wisconsin.
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
Mix shrimp, 1 tablespoon oil, thyme, lemon peel and garlic in medium bowl. Season with salt and pepper. Let stand at room temperature 15 minutes or refrigerate up to 2 hours.
Step 2
Cook potatoes in boiling salted water just until tender, about 15 minutes. Drain. Transfer potatoes to bowl; cover and keep warm.
Step 3
Meanwhile, heat large nonstick skillet over high heat. Add shrimp mixture and cook just until shrimp are cooked through, about 2 minutes per side. Transfer shrimp to plate. Add wine to skillet and boil until reduced by half, about 1 minute. Remove from heat; add 1 tablespoon oil and 2 tablespoons lemon juice to wine in skillet and stir to blend. Pour dressing over potatoes. Season with salt and pepper.
Step 4
Mix greens, remaining 1 tablespoon oil and 1 tablespoon lemon juice in large bowl. Divide greens among 4 plates. Place potatoes in center of greens. Top with shrimp. Garnish with cherry tomatoes and lemon wedges and serve.
