Serves 4 / Prep tip: For even quicker cooking, cut potatoes into 1-inch cubes.
1 pound Yukon gold potatoes, peeled and sliced into ¼-inch rounds
1 tablespoon white wine vinegar
2 tablespoons water
¼ teaspoon salt
2 teaspoons minced shallot
1 tablespoon chopped fresh dill
1 pound peeled, deveined shrimp
3 tablespoons fresh lemon juice
2 teaspoons white wine vinegar
2 tablespoons Dijon mustard
2 tablespoons olive oil
8 leaves butter lettuce
2 teaspoons olive oil
2 small tomatoes, cut into wedges
1 avocado, sliced
Bring a medium pot of salted water to boil. (This will be used to cook the shrimp.)
Meanwhile, place potatoes in a medium saucepan; cover by 1 inch in salted water. Bring to a boil, then simmer gently for 5-8 minutes, until just tender. (Be careful not to overcook or they will fall apart.) Drain, then gently return to pot. Set aside for 5 minutes.
Whisk together 1 tablespoon vinegar, 2 tablespoons water, 1/4 teaspoon salt, and minced shallot to make a vinaigrette. Using a rubber spatula, gently toss potatoes with vinaigrette, dill, and a few shakes of black pepper. Set aside.
Fill a bowl with ice water. Drop shrimp into boiling water and cook for 2 minutes, until cooked through. Drain and plunge into ice water. When cold, drain thoroughly.
In a medium bowl, whisk together lemon juice, 2 teaspoons vinegar, mustard, and 2 tablespoons olive oil. Add salt and pepper to taste. Toss shrimp in dressing. Line four plates with lettuce leaves (or tear into bite-size pieces). Gently toss potatoes with 2 teaspoons olive oil, then arrange potatoes on lettuce, followed by tomatoes and avocado. Remove shrimp from dressing (reserve dressing) and arrange on plates. Drizzle salads with half of remaining dressing and serve.
PER SERVING: 383 cal, 43% fat cal, 19g fat, 3g sat fat, 172mg chol, 27g protein, 28g carb, 7g fiber, 510mg sodium