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["In a bowl, combine the shrimp, olive oil, 1 tablespoon of the lemon juice, garlic, Essence, and pepper flakes and toss to coat the shrimp evenly.", "Let marinate, refrigerated, for at least 1 and up to 2 hours.", "Meanwhile, in a small saucepan, place the potatoes and enough salted water to cover by 1-inch and bring to a boil.", "Reduce the heat and simmer until the potatoes are just tender, about 10 minutes.", "Drain and place in a large bowl.", "Toss with 1 tablespoon of the extra-virgin olive oil, 1 teaspoon of the remaining lemon juice, and a pinch of the salt.", "Set aside.", "Preheat the grill to high heat.", "Remove the shrimp from the marinade and grill the shrimp, turning, until opaque, pink, and cooked through, about 3 minutes.", "Remove from the grill and set on a platter to cool slightly.", "Add the shrimp to the bowl with the potatoes.", "Add the remaining extra-virgin olive oil, the remaining 2 teaspoons lemon juice, the olives, capers, cilantro, salt, and pepper and toss to combine.", "Adjust the seasoning, to taste, and serve on small plates, garnishing each plate with a sprig of cilantro.", "Combine all ingredients thoroughly.", "Yield: 2/3 cup", "Recipe from ""New New Orleans Cooking"
