Heat skillet with two rounds of olive oil over med high heat. Saute potatoes until they begin to soften. Add onions, garlic, and olives. Salt and pepper to taste. Add peas and cook until all are tender, about 15 minutes. then add white wine and simmer for a few minutes. Beat egg in a seperate bowl to make a egg wash. Mix Thyme, Cilantro, Basil, Parsley and fresh ground pepper to taste in another bowl. Dig shrimp in egg wash and then in the herb mixture to coat. In another skillet on medium high heat add two rounds of olive oil. Put coated shrimp in and cook for 2 minutes, then turn over. Add Sherry and cook for another couple of minutes until shrimp are pink and cooked throughout. Spoon potato medley onto plate and put shrimp on top. Serve with lemon wedges.