Preheat the oven to 400 degrees. Thinly slice the potatoes into 1/4-inch rounds. Toss the potatoes on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Place in the oven for 20-25 minutes, flipping halfway through cooking, until golden brown and crispy.

Thinly slice the garlic and green olives. Core, seed, and remove the white ribs from the poblano, then thinly slice. Halve, peel, and thinly slice the red onion. Finely chop the oregano leaves. Zest and halve the orange. Halve the lemon.

Heat a drizzle of oil in a large pan over medium-high heat. Add the poblano to the pan and cook, tossing for 5 minutes, until softened and lightly charred. Add the sliced onions to the pan and cook, tossing for another 5 minutes, until softened.

Add the garlic, oregano, olives, and the juice of one orange half to the pan. Season with salt and pepper. Cook for 2-3 minutes, tossing occasionally, until the liquid has reduced. Pour into a bowl and set aside.

Cook the shrimp: Heat another drizzle of oil in the same pan over medium heat. Season the shrimp with salt and pepper. Add the shrimp to the pan and cook, tossing for 2-3 minutes, until just opaque.

Return the onion mixture to the pan along with 1/2 teaspoon orange zest and the juice of the remaining orange half. Cook, tossing for 1 minute, until the sauce thickens slightly. Finish with a squeeze of lemon juice, to taste.

Finish and plate: Serve the citrus skillet shrimp with the crispy potatoes to the side. Enjoy!