Recipe: Pan-Pacific Potato-Shrimp Kebabs

Pan-Pacific Potato-Shrimp Kebabs

1 1/3 pounds (4 medium) potatoes, cut into 1 1/2-inch chunks
1 pound large shrimp, peeled
1 each 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
1 teaspoon red pepper flakes

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.

Menu: Sauteed Snow Peas, Sesame Seed Rolls, Mandarin Orange Wedges and Fortune Cookies

NOTE: Microwave cooking times are based on a 700-watt microwave. Adjust cooking times to your own oven.

Makes 4 servings
Source: The Potato Board