- 1 pound uncooked large shrimp, peeled, deveined
- 3 tablespoons olive oil (preferably extra-virgin)
- 1 teaspoon minced fresh thyme or 1/2 teaspoon dried
- 1 teaspoon grated lemon peel
- 2 garlic cloves, pressed
- 2 pounds small red-skinned potatoes, unpeeled, quartered
- 1/2 cup dry white wine
- 3 tablespoons fresh lemon juice
- 6 cups (packed) baby salad greens
- 1 cup quartered cherry tomatoes
- Lemon wedges
- 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.
- Cook potatoes in boiling salted water just until tender, about 15 minutes. Drain. Transfer potatoes to bowl; cover and keep warm.
- 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.
- 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.