How to make
Boil the potatoes so that they are soft but not mushy. When they cool, peel them and cut them crosswise into two or three thicker pieces, convenient for skewers.
Put the potatoes in a bowl and season them with olive oil, lemon juice (you do not need the juice of a whole lemon), black pepper, salt and parsley. If desired, you can add another spice, I use parsley because it is neutral. Spray them with garlic spray.
Pour the Parmesan into a bowl - small granules or grated. Stir well so that everything sticks to the potatoes. Leave them for 30 minutes to absorb the flavors.
Tear off the shrimp heads and save them to make a delicious broth (you can freeze them if you don't need them right now). Roast the seafood on a lightly greased pan, heated over high heat, for a minute on each side.
If they are small, just watch when they become reddish and the visible part of the meat will lose its transparent hue. Be very careful not to overcook the shrimp, because all their charm can be lost.
The roasted and slightly cooled shrimp are peeled and briefly dip them in the potatoes or season them separately with a little lemon juice, olive oil and salt.
String the potatoes and seafood on small wooden skewers in the order and amount you prefer. Arrange the appetizer on a platter and if desired, sprinkle it with the remaining dressing on the bottom of the bowl.
Serve shrimp and potato skewers straight away in the company of a nice drink.
Enjoy your meal!
