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Mediterranean Potato Salad With Shrimp And Feta


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1 1/2 tablespoons chopped fresh basil

1 tablespoon fresh lemon juice

2 teaspoons extravirgin olive oil

3/4 teaspoon sugar

1/4 teaspoon freshly ground black pepper

1/4 teaspoon dijon mustard

5 cups small red potatoes, quartered (about 1 1/2 pounds)

1/2 teaspoon salt

1 pound medium shrimp, cooked and peeled

3 cups thinly sliced romaine lettuce

1 cup red bell pepper, cut into 1/4-inch strips

1 cup yellow bell pepper, cut into 1/4-inch strips

1 cup thinly sliced red onion

1/2 cup (2 ounces) crumbled feta cheese

2 tablespoons chopped pitted kalamata olives

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