Title: Shrimp & potatoes in lemony ginger sauce
 Categories: Vegetables, Fish
      Yield: 1 Servings
 
    1/4 c  Lemon juice
    1/4 c  Vegetable oil
    1/4 c  Sliced green onions
      1 tb Minced fresh ginger root
      2 ts Oriental hot chili sesame
           -oil
    1/2 ts Salt
      2    Fresh Idaho potatoes,
           -quartered and thinly
           -sliced
      1 lb Fresh or frozen shrimp,
           -thawed, shelled, deveined
    1/4 lb Fresh spinach, trimmed,
           -washed and torn cup
      1 c  Cherry tomato halves
 
  In small bowl combine lemon juice, vegetable oil, green onions,
  ginger, sesame oil and salt. In 3-quart microwave-safe casserole toss
  potatoes with l/2 Cup of the lemon juice mixture. Cover loosely with
  plastic wrap; cook on High 10 to 12 minutes or until potatoes are
  tender, stirring twice. Stir. Place shrimp on top of potatoes. Pour
  remaining lemon juice mixture over shrimp. Re-cover; cook on High 4
  to 6 minutes or until shrimp turn pink, stirring once. Add spinach
  and cherry tomatoes; toss gently. Re-cov er and let stand 10 minutes.
  Stir before serving. Makes 4 servings.