Thread 5 shrimp onto each of four 10-inch skewers. In a small bowl, combine the parsley with the extra-virgin olive oil, garlic, peppercorns and coriander. Using half the lemon slices, make a layer in the center of a large shallow baking dish. Pour half of the peppercorn marinade on the lemon slices and set the shrimp skewers on top. Cover with the remaining lemon slices and pour the remaining marinade on top. Cover and refrigerate for 4 to 6 hours.
In a medium saucepan, cover the potatoes with cold water and bring to a boil. Lightly salt the water and cook the potatoes until tender, about 7 minutes. Remove the pan from the heat and let the potatoes cool in the water. Drain the potatoes and slice them 1/4 inch thick.
In a bowl, combine the lemon juice with the vinegar and mustard; whisk in the olive oil. Chop and mash the capers with the garlic and anchovy and add to the dressing along with the shallot and parsley. Pour the dressing over the sliced potatoes and toss well.
In a small bowl, lightly toss the bread crumbs with the lemon juice, lemon zest and parsley.
Heat the pure olive oil in a large skillet. Scrape most of the seasonings off the shrimp and season them with salt. Add the shrimp skewers to the skillet and cook over high heat until lightly browned, about 2 minutes per side. Remove the shrimp from the skewers and arrange on plates. Sprinkle with the lemon bread crumbs and serve with the potato salad.
Capers and lemon are a natural match with a Mediterranean classic, the Assyrtiko grape from the island of Santorini.
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