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

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.

Cook potatoes in boiling salted water just until tender, about 15 minutes. Drain. Transfer potatoes to bowl; cover and keep warm.

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.

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.

Per Serving: calories, 487; total fat, 13 g; saturated fat, 2 g; cholesterol, 173 mg