Lemony Shrimp, Kale & Potato Salad

Cut 1 lemon into 8 wedges and set aside. Cut peel and pith from the remaining 2 lemons. Working over a measuring cup, cut between the membranes and flesh to release the segments, letting them fall into the cup. Press on the segments; if you have less than 1/3 cup juice and fruit, squeeze 1 or more of the reserved wedges to make 1/3 cup. Transfer the segments and juice to a blender. Add oil, bay leaf, garlic, honey, pepper and salt; blend until very smooth.

Bring 1 inch of water to a boil in a medium saucepan fitted with a steamer basket. Coat the basket with cooking spray. Add potato slices, cover and steam until tender, about 8 minutes. Add shrimp and remove from heat. Cover and let the shrimp cook in the residual heat until they turn pink, about 1 minute.

Toss kale with the dressing in a large bowl. Massage the kale until the volume is reduced by half. Add tomatoes, cucumbers, onion and olives; toss to coat. Top with the shrimp, potatoes and feta. Serve with the lemon wedges.