Grilled Shrimp with Lemony Potatoes
Ingredients
- 1 1/2 pounds fingerling potatoes, scrubbed but not peeled
- 1 cup extra-virgin olive oil
- Kosher salt
- Pepper
- 1 1/4 pounds jumbo shrimp, shelled and deveined
- 2 tablespoons fresh lemon juice
- 1/2 cup chopped dill
- 1/2 cup chopped chives
- 3 ounces baby arugula (4 cups loosely packed)
- 1 tablespoon finely chopped preserved lemon peel
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