Ingredients

• 1 pound uncooked large shrimp, peeled, deveined
• 3 tablespoons olive oil (preferably extra-virgin)
• 1 teaspoon minced fresh thyme or 1/2 teaspoon dried
• 1 teaspoon grated lemon peel
• 2 garlic cloves, pressed
• 2 pounds small red-skinned potatoes, unpeeled, quartered
• 1/2 cup dry white wine
• 3 tablespoons fresh lemon juice
• 6 cups (packed) baby salad greens
• 1 cup quartered cherry tomatoes
• Lemon wedges

Instructions

1. Mix shrimp, 1 tablespoon oil, thyme, lemon peel and garlic in medium bowl. Season with salt and pepper. Let stand at room temperature 15 minutes or refrigerate up to 2 hours.
2. Cook potatoes in boiling salted water just until tender, about 15 minutes. Drain. Transfer potatoes to bowl; cover and keep warm.
3. Meanwhile, heat large nonstick skillet over high heat. Add shrimp mixture and cook just until shrimp are cooked through, about 2 minutes per side. Transfer shrimp to plate. Add wine to skillet and boil until reduced by half, about 1 minute. Remove from heat; add 1 tablespoon oil and 2 tablespoons lemon juice to wine in skillet and stir to blend. Pour dressing over potatoes. Season with salt and pepper.
4. Mix greens, remaining 1 tablespoon oil and 1 tablespoon lemon juice in large bowl. Divide greens among 4 plates. Place potatoes in center of greens. Top with shrimp. Garnish with cherry tomatoes and lemon wedges and serve.