Potato Salad...Caribbean style

My version of potato salad has a nice addition...shrimp! Potato, shrimp, red bell pepper, corn and green peas are mixed in a creamy garlicky-lime-cilantro mayo with a touch of sweetness. Make this at your next BBQ, it's some good stuff :)

CARIBBEAN POTATO SALAD

3 lbs Russet potatoes

1 lb large shrimp, peeled and deveined

1 cup mayonnaise

juice from 1 lime

2 tbsp white sugar

10 cloves garlic, minced

1 bunch cilantro, chopped

1 red bell pepper, diced

15 oz sweet kernel corn

15 oz green peas

coarse sea salt, to taste

freshly ground black pepper, to taste

1. Place potatoes in a large pot of salted water. Bring to a boil over medium-high heat. Let cook until potatoes are tender, about 45 minutes. Drain and let cool. Peel and chop into large dice.

2. Fill a medium pot with water and bring to a boil over medium heat. Add shrimp and let boil until pink, about 2 minutes. Drain and let cool. Chop.

3. In a large bowl, combine mayonnaise, lime juice, sugar, garlic and cilantro, and mix well. Add diced potatoes, shrimp, red bell pepper, corn and peas. Mix well. Add sea salt and pepper to taste. Place in fridge to chill for at least 1 hour before serving. Serves 8.