Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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. From the files of Al Rice,
North Pole Alaska. Feb 1994

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