Shrimp and Potato Salad

Place the potatoes in a bowl and rinse them with slowly running cold water until the water runs clear. Place the potatoes in a saucepan and cover with fresh water. Add 1 teaspoon salt and bring up to the boil. Reduce the heat and simmer for 10 to 12 minutes, or until the potatoes are almost tender but not flaking. Drain in a colander .

In a heavy skillet, heat the olive oil over medium heat. Add the shrimp and saute for 2 minutes, tossing every 30 seconds or so. Add the garlic and cook for 2 minutes more, or until shrimps are pink. Do not overcook.

Transfer the shrimp to a large bowl and add the potatoes. Add the olive oil, shallots , oregano, capers , lemon juice, salt, and pepper and toss together until evenly mixed. Serve on tiny plates or in small ramekins.