I had some shrimp and I had some potatoes and I knew I wanted to make something that combined the two. Unfortunately, summer temperatures have been blazing hot here; I had to choose between boiling the ingredients and roasting. Figuring that either method would make the kitchen hot, I went with roasting because I like the depth of flavor it provides. When cutting the tomato, squeeze as much liquid out of them as you can before adding to the salad. I like white balsamic vinegar for this because it is on the sweet side.
1 lb. small red potatoes, halved
1 lb. peeled medium shrimp
1/2 teaspoon red pepper flakes
1/2 cup finely chopped fresh basil
1/2 cup chopped scallion greens
1 teaspoon dried oregano
1 cup diced fresh tomato
2 tablespoons or so white balsamic vinegar
plenty of salt and pepper
Preheat oven to 425F. Toss the halved potatoes with a couple of tablespoons of garlic oil until well coated. Empty into a large roasting pan and make sure all potato pieces are cut-side down. Roast in hot oven for 20 – 25 minutes until potatoes are cooked through and have started to brown on cut side. Meanwhile, toss shrimp with another tablespoon of garlic oil and the red pepper flakes. Shove the potatoes to one side of the roasting pan and dump the shrimp in, spread to a single layer. Continue roasting, 10 minutes more, until shrimp are cooked and have started to brown. Remove from oven. Combine warm shrimp and potatoes with remaining ingredients in a large bowl. Add more vinegar and/or garlic oil to taste. Season well with salt and pepper.