Wash salmon and cut in half if too long for a caserole dish. Place fillet in pre-Pammed casserole dish -- skin side down -- and pour in wine. (Level of wine should be half the thickness of fillet.) Drizzle olive oil on top of fillet and season with salt & pepper. Place two lemon wedges in wine and allow fish to marinate in refrigerator for 30 minutes.
Remove casserole from refrigerator and allow to sit for 10-15 minutes. Add capers and garlic and place dish in a preheated over at 350 degrees. Leave casserole uncovered, cook for 20 minutes. Allow juices to remain in casserole while cooking.
In a large bowl add 1/2 cup of olive oil, worcestershire sauce, lemon juice and shrimp. Toss with tongs to fully coat the shrimp with the liquid. Add paprika, basil and a pinch of salt and toss shrimp again, coating completely with the herb mixture. Set in refrigerator and marinate for one hour.
Start a fire in the barbeque, using oak or mesquite wood and allow the fire to settle down to a medium heat. Remove shrimp from refrigerator, give one last toss to soak up the liquid and place shrimp on skewers. Place shrimp on barbeque turning frequently, until cooked, (approximately 15 minutes).
Cut salmon into appropriate sized portions, place on plate. Remove shrimp from skewers and divide between plates. Drizzle sauce from the casserole dish onto salmon, garnish with lemon wedges and serve.
Wine: Chardonnay or Pinot Noir