Pan-Pacific Potato-Shrimp Kebabs

1 1/3 (4 med.) potatoes, cut into 1 1/2 chunks
1 lb. lg. shrimp, peeled
1 red bell pepper, cut into 1” squares
1 green bell pepper, cut into 1” squares
4 green onions, cut into 1 1/2” pieces
2/3 c. rice vinegar
1/2 c. reduced-sodium soy sauce
1/4 c. minced ginger
1/4 c. chopped cilantro
4 cloves garlic, minced
2 T. sugar
2 tsp. sesame oil
1 tsp. red pepper

Place potatoes in a shallow 1 1/2 to 2-quart microwave-safe dish. Cover with plastic wrap, venting 1 corner. Microwave on HIGH 8 to 10 minutes, until just tender. Meanwhile, heat broiler. On 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. Makes 4 servings.

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

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

Nutritional Information Per Serving: 250 calories, 2 gm fat, 175 mg cholesterol, 770 mg sodium, 35 gm carbohydrate, 4 gm fiber, 25 gm protein.