Italian Shrimp Potato Salad Stuffed Tomatoes

1. 1

   In a medium sauce pot add potatoes to 2 1/2 cups water add bay leaf, 1 teaspoon Italian seasonings 6-9 minutes or until tender.

2. 2

   Drain and remove bay leaf place in large mixing bowl cover and place in the refrigerator.

3. 3

   In a small frying pan on medium high place chopped pancetta fry until crispy 4-6 minutes remove from pan and place on paper towel to drain.

4. 4

   On a large cookie sheet with sides pour olive oil onto sheet add shrimp add garlic and oregano and toss well place in oven with broiler on high and broil for 3-4 minutes or until pink remove from oven and place in small bowl to cool about 10 minutes then peel, devein and take off tail of all but 6 shrimp these you will use for garnish chop the rest of the shrimp.

5. 5

   Remove potatoes from refrigerator and add chopped boiled eggs, pancetta, chopped red onion, chopped sundried tomatoes, fresh basil, and fresh spinach toss well.

6. 6

   Add shrimp and Asiago Peppercorn dressing toss all ingredients well and cover place back in refrigerator while you core and remove the insides of 6 medium to large tomatoes.

7. 7

   When tomatoes are done sprinkle with salt and pepper the add one large ice cream scoop of shrimp potato salad to each tomato garnish with one whole shrimp place on a bed of lettuce and serve with toasted baguettes.

* Per serving · 4 servings · Values may vary.