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1
Thread 5 shrimp onto each of four 10-inch skewers.
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2
In a small bowl, combine the parsley with the extra-virgin olive oil, garlic, peppercorns and coriander.
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3
Using half the lemon slices, make a layer in the center of a large shallow baking dish.
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4
Pour half of the peppercorn marinade on the lemon slices and set the shrimp skewers on top.
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5
Cover with the remaining lemon slices and pour the remaining marinade on top.
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6
Cover and refrigerate for 4 to 6 hours.
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7
In a medium saucepan, cover the potatoes with cold water and bring to a boil.
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8
Lightly salt the water and cook the potatoes until tender, about 7 minutes.
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9
Remove the pan from the heat and let the potatoes cool in the water.
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10
Drain the potatoes and slice them 1/4 inch thick.
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11
In a bowl, combine the lemon juice with the vinegar and mustard; whisk in the olive oil.
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12
Chop and mash the capers with the garlic and anchovy and add to the dressing along with the shallot and parsley.
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13
Pour the dressing over the sliced potatoes and toss well.
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14
In a small bowl, lightly toss the bread crumbs with the lemon juice, lemon zest and parsley.
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15
Heat the pure olive oil in a large skillet.
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16
Scrape most of the seasonings off the shrimp and season them with salt.
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17
Add the shrimp skewers to the skillet and cook over high heat until lightly browned, about 2 minutes per side.
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18
Remove the shrimp from the skewers and arrange on plates.
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19
Sprinkle with the lemon bread crumbs and serve with the potato salad.
