Pan-Pacific Potato-Shrimp Kebabs ~ Serves 2
3/4 pound medium potatoes -- cut into 1 1/2-inch chunks 1/2 pound large shrimp -- peeled 1/2 red and green bell pepper -- cut into 1-inch squares
2 green onions – cut into 1 1/2 inch pieces
1/3 cup rice vinegar
1/2 teaspoon red pepper flakes
1/4 cup reduced-sodium soy sauce
2 tablespoons minced ginger
2 tablespoons chopped cilantro
2 cloves garlic – finely chopped
1 tablespoon sugar
1 teaspoon sesame oil
Place potatoes in shallow 1 1/2 to 2-quart microwave-safe dish. Cover with plastic wrap, venting one corner. Microwave on HIGH 5 to 6 minutes until just tender. Meanwhile, heat broiler. Onto 4 (12-inch) metal or bamboo skewers, alternately thread potatoes, shrimp, bell peppers and onions. Place on rimmed baking sheet. In bowl whisk together marinade ingredients; pour marinade over skewers. Let stand 10 minutes. Broil 4 to 5 inches from heat source about 8 minutes, turning once and basting occasionally with marinade, until vegetables are tender and shrimp are opaque throughout.
NOTES : Microwave cooking time is based on a 700-watt microwave. Adjust time to your own oven.