Place potato in a small pot filled with water and bring to a boil, cooking until softened. Allow to cool and then cut into chunks. Place chunks into a medium-sized bowl and combine w/ remaining salad ingredients.
Combine dressing ingredients into a small bowl then drizzle, mix thoroughly, cover and refrigerate until ready to serve.
Heat a large skillet over medium heat. While heating, mince garlic, chop the parsley; add to a medium-sized bowl. Toss in the shrimp (being sure they have already been deveined, shells removed), honey, onion powder, oregano. pepper and juice of 1/2 lemon; mix thoroughly. Drizzle a small amount of oil into the skillet and then add the shrimp mixture. Cook, stirring occasionally, allowing the shrimp to turn pink and the marinade to slightly caramelize.