Everything + shrimp summer salad

Indulge in a delectable shrimp summer salad bursting with vibrant flavors and fresh ingredients. A perfect harmony of everything delicious!

Ingredients:

• 450g new potatoes
• 3 eggs
• 1/2 teaspoon Kosher salt + more to taste
• 3 tablespoons white vinegar
• 3 small Persian cucumbers, sliced in half lengthwise, then coarsely chopped
• 1 teaspoon olive oil
• 280g raw shrimp, peeled and deveined
• 1 head Romaine lettuce, cut into quarters lengthwise or chopped
• 6-8 small radishes, trimmed and quartered
• 1 avocado, coarsely chopped
• 1 egg yolk
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon Kosher salt
• 1 tablespoon lemon juice
• 1/2 cup extra virgin olive oil
• 1 tablespoon minced shallot
• 1/2 tablespoon capers

Instructions:

1. Prepare the potatoes: Start by bringing a sizeable pot of salted water to a boil. Add the potatoes and cook until they are soft. After that, drain the water and set the potatoes aside.
2. Prepare the soft boiled eggs: In the meantime, take a medium saucepan and place the eggs in it. Cover the eggs with cold water, ensuring there is a 2-inch difference. Bring the water to a boil on high heat, then turn off the heat, cover the saucepan, and let the eggs sit for 5-6 minutes. Drain the water and run the eggs under cold water until they reach room temperature. Proceed to peel the eggs and set them aside.
3. Prepare the cucumbers: Mix ½ teaspoon of Kosher salt and vinegar in a small bowl until the salt dissolves. Add the cucumbers to the mixture and stir well. Set it aside.
4. Cook the shrimp: In a skillet, warm up some olive oil over medium-high heat. Add the shrimp and cook them until they are slightly pink. Season with salt and pepper to your liking. Set the shrimp aside.
5. Prepare the dressing: Whisk together egg yolk, mustard, salt, and lemon juice in a medium bowl. Slowly incorporate the olive oil while whisking continuously. The dressing should start to thicken and blend together. If the dressing becomes too thick, add a few drops of cold water and whisk until it loosens. Integrate shallot and capers into the dressing. Set it aside.
6. Roughly chop the boiled potatoes and cut the boiled eggs into quarters. Drain the cucumbers. Optionally, chop the shrimp into smaller pieces.
7. Arrange the quartered Romaine lettuce on individual plates. Divide the cucumbers, potatoes, radishes, and avocado evenly among the plates. Place the shrimp on top. Drizzle the dressing over the dish, reserving some for serving on the side. Finish with a sprinkle of freshly ground pepper, according to your taste.
8. Alternatively, combine all ingredients in a large serving bowl along with chopped Romaine lettuce. Toss everything with the dressing before serving.

Summary:

• Calories: 2294 kcal
• Fat: 162 g
• Protein: 98 g
• Carbs: 129 g
• Potassium: 5777 mg
• Magnesium: 399 mg