2teaspoonsdijon mustardI like to use jalapeño dijon for extra spice
salt and pepper to taste
Heat grill to medium heat.
Skewer the potatoes and shrimp. Coat with 2 tablespoons of olive oil and sprinkle with salt and pepper.
Place potatoes on the grill first. Grill for about 8 minutes, or until they begin to char on one side then turn. Add shrimp skewers to the grill. Turn shrimp after 4 minutes. Remove all skewers once potatoes are fork tender and shrimp are pink and opaque. Allow to cool.
Meanwhile, add tomatoes, avocado, peppers, onion and herbs to a large bowl. Remove potatoes and shrimp from skewers and add to the vegetable mixture.
In a small bowl, whisk together remaining olive oil, vinegar, dijon, honey, and garlic. Drizzle over shrimp and vegetable mixture and toss to coat.
Serve warm or chilled.
Grilled Shrimp and Potato Salad
Amount Per Serving (1 g)
Calories 388Calories from Fat 207
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.