Paprika Grilled Shrimp With Olive Oil Poached Baby Purple Potatoes, Pickled Onions & Italian Style Salsa Verde

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

0.25 c white wine vinegar

2 sli rustic white bread, crust removed

6 cornischons, roughly chopped

2 t capers, rinsed and drained

3 anchovy fillets

1 c flat leaf parsley, leaves only, roughly chopped

1 hard boiled egg, roughly chopped

3 c (aprox) olive oil, divided, plus more as needed for poaching potatoes

0.25 c smoked spanish paprika (pimenton de la vera)

20 baby purple potatoes, halved and unpeeled

1 t fresh thyme leaves

2 clv garlic, peeled & minced

0 salt and pepper, to taste as needed

1 red onion, very thinly sliced into rounds

3 T good quality red wine vinegar

8 large shrimp, peeled and deveined with tails left intact

1 T fresh lemon juice

2 c arugula, washed and spun dry,

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