Chop the salmon into chunks as big as the shrimp. Arrange both on the skewer.
David chopped the salmon lengthwise, and pierced it onto the skewer in an S shape with the shrimp between the folds.
Cut the small potatoes into quarters. Place these in salted water at a rolling boil and cook until almost soft - it will take about 15 minutes. Drain them and leave them to cool.
Finely chop the garlic and parsley. Place in a bowl, add 4 tablespoons of olive oil, salt, pepper, lemon juice, and chilli to taste. Mix together and set aside.
Half the cherry tomatoes and cut the paprika into larger pieces. Add the rocket and place in the fridge.
Flavour up the salad shortly before you serve to prevent the rocket from wilting.
Drizzle the skewers with olive oil and heat the grill.
While the grill is getting up to heat, put a frying pan on the heat, add olive oil and potatoes and fry until they take on a golden colour.
Grill the skewers for 2 minutes a side at the most. Neither salmon nor shrimp should be cooked for too long or they will dry out. Once the skewers are done, drizzle with the prepared marinade and leave to rest in a warm place.
Season the potatoes with salt and pepper and mix in the parsley.
Finish off the salad with olive oil, salt, and lemon juice.
And you're good to go - put it all together and plate up.