Pan-Pacific Potato-Shrimp Kebabs

Pan-Pacific Potato-Shrimp Kebabs

1 teaspoon red pepper flakes
1 1/3 pounds potatoes – (4 medium) cut into 1 1/2-inch chunks
1 pound large shrimp – peeled
1 red and green bell pepper – cut into 1-inch squares
4 green onions – cut into 1 1/2 inch pieces
PAN-PACIFIC MARINADE:
2/3 cup rice vinegar
1/2 cup reduced-sodium soy sauce
1/4 cup minced ginger
1/4 cup chopped cilantro
4 cloves garlic – minced
2 tablespoons sugar
2 teaspoons 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 8 to 10 minutes until just tender. Meanwhile, heat broiler. Onto 8 (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.