For the potato salad with shrimp, first wash potatoes and boil them with peel in salted water until done. Drain, let cool slightly, peel and cut into slices. Meanwhile, hard boil the eggs for 10 minutes, rinse, peel and cut into slices, eighths or cubes.
Wash parsley, shake dry, pluck leaves and chop finely. Chop garlic, squeeze juice from lemon. Mix king prawns with oil, lemon juice, garlic and parsley in a bowl and let stand for about 20 minutes.
Peel and finely chop or dice shallots. In a small saucepan, bring vinegar to a boil with 4 tablespoons water, a little sugar, pepper and the shallots, immediately remove from heat and let steep for 5 minutes. Then pour over the potatoes.
Cut apples into cubes and gherkins into slices. Mix with eggs and KUNER Jogonaise under the potatoes in vinegar and onions.
Cook shrimp in a grill tray or on wooden skewers on a hot grill for 5-10 minutes. Arrange potato salad with shrimp on plates and serve with KUNER Cocktail Sauce.