Wash the potatoes and cook them in a pan of salted water for 20 minutes. Check they are cooked with the tip of a knife.
Allow the potatoes to cool.
Cut them in half or slice them depending on the size of the potatoes.
Slide a piece of potato onto a skewer, followed by a shrimp and a cherry tomato. Repeat the operation a second time.
Sprinkle with oregano and salt.
Cook the skewers in a little oil in a frying pan and serve with a tomato coulis.
Summer version: Brush the skewers with olive oil and cook them on the barbecue for 10 minutes.
