3 potatoes, peeled and cubed
1 small onion, sliced into thin strips
1 teaspoon dried parsley
1 teaspoon dried basil
2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon dried sage
1 teaspoon dried rosemary
1 teaspoon dried dill weed
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 tablespoon lemon juice
1/4 pound small shrimp, peeled and deveined
2 pounds bacon, cut into 1/4 inch strips
1/4 teaspoon salt
1/2 teaspoon dried thyme
1 yellow onion, cut into 1/4 inch strips
1 (10 ounce) can diced pecans
1 cup chopped celery
salt and pepper to taste
Preheat oven to 375 degrees F (190 degrees C).
Bring a large pot of water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set aside.
In a medium bowl, mix potatoes with onion, parsley, basil, oregano, sage, rosemary, dill, basil, salt, oregano, sage, rosemary and celery. Mix together.
Stir cooked potatoes into salad and toss until coated with the marinade. Sprinkle with bacon strips.
Place shrimp on a plate and mix with vegetables, salt and pepper, being sure to coat all sides. Spread mixture over potato mixture. Top with celery mixture and sprinkle with pecans.
Bake in preheated oven for 20 minutes, until lightly golden brown.