Shrimp Boil Vegetable Bowls

Shrimp Boil Vegetable Bowls

Ingredients
1 1/2 lbs. red potatoes
8 oz. green vericots
2 cups fresh corn kernels
2 tablespoons lemon zest from 4 lemons
3 tablespoons lemon juice
1 pound large peeled, deveined cooked shrimp
1 teaspoon Old Bay seasoning
1/4 teaspoon black pepper
3 tablespoons capers, chopped
2 tablespoons white vinegar
1/2 teaspoon salt
1/3 cup olive oil
1/4 cup chopped fresh parsley

Directions:
Prepare an ice bath: Fill a large bowl with ice; fill bowl three-fourths full with cold water.

Prepare potatoes in microwave according to package directions, omitting seasoning from potatoes. Discard seasoning packet.

Plunge cooked potatoes into ice bath until completely cooled, about 1 minute. Remove to a colander with a slotted spoon; drain. Repeat procedure with haricots verts.

Cut potatoes into quarters; cut haricots verts in half crosswise. Toss together potatoes, haricots verts, shrimp, and corn in a large bowl. Stir together capers, lemon zest and juice, vinegar, Old Bay seasoning, salt, and pepper in a small bowl; whisk in oil until well combined.

Pour caper mixture over shrimp mixture; toss to coat. Stir in parsley, and serve immediately.