Ingredients

organic new potatoes

organic celery rib

cooked quartered artickole hearts

sliced pitted black olives

organic peeled fresh garlic

organic fresh parsley

shrimp optiouns

Wild gulf shrimp

wild tail jumbo shrimp

sweet paprika

red chile flakes

kosher salt

fresh ground blk pepper

olive oil

large sauce pot

large frying pan .

Method

In a large pot toss together the celery , artichokes, olives , sherry , vignette base and 1 or 2 tablespoon olive oil Prepare and cook the shrimp . Thinly slice the garlic . Strip the parsley leaves from the stem , coarsely chop the leaves . Set aside half the garish . Rinse and drain the shrimp . pat dry on a paper towel – lined plate . season lightly with salt and pepper . In a large frying pan over medium high heat warm 2 tablespoons olive oil until hot . Add the garlic and shrimp and 1/2 minutes per side for regular shrimp 2 or 3 minutes per side for jumbo shrimp . stir in the paprika and as many chili flakes as you like and cook fragrant and the shrimp are cooked through , about 30 seconds . Remove from the heat and stir in half the parsley . season to taste in half the parsley season to taste with salt and pepper. To the bowl with the other salad ingredients add the cooked potatoes and toss to combine . Season to taste with salt and pepper . . Transfer the shrimp to individual bowls and spoon over any remaining oil from the pan .

Arrange the potatosalad alongside . Garish with the remaining parsley and serve .

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