Shrimp With Lemon Bread Crumbs And Potato-Caper Salad

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20 medium shrimp, shelled and deveined

1/4 cup coarsely chopped flat-leaf parsley

3 tablespoons extra-virgin olive oil

2 garlic cloves, thinly sliced

1 tablespoon black peppercorns, coarsely crushed

1 tablespoon coriander seeds, coarsely crushed

1 lemon, thinly sliced

1/4 cup pure olive oil


1 pound medium red potatoes, scrubbed

1 tablespoon fresh lemon juice

1 teaspoon red wine vinegar

1 teaspoon Dijon mustard

1/4 cup extra-virgin olive oil

1 tablespoon capers, preferably packed in salt, rinsed

1 garlic clove, minced

1 anchovy fillet

1 shallot, minced

1 tablespoon chopped parsley

2 tablespoons toasted coarse sourdough bread crumbs

1 teaspoon finely grated lemon zest

2 teaspoons minced parsley

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