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Pickled Salmon
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Shrimp and Potatoes


      1/4 cup lemon juice
      1/4 cup vegetable oil
      1/4 cup green onions, sliced
      1 tablespoon fresh ginger root, minced
      2 teaspoons Oriental hot chili sesame oil
      1/2 teaspoon salt
      2 fresh Idaho potatoes, quartered
      1 pound frozen shrimps, thawed, and shelled
      1/4 pound fresh spinach, wash, trim, tear into pieces
      1 cup cherry tomatoes, halved


    Thinly slice the quartered potatoes and devein the shrimp.

    In small bowl combine lemon juice, vegetable oil, green onions, ginger, sesame oil, and  salt. In 3-quart microwave-safe casserole toss potatoes with 1/2 cup of 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-cover and let stand  10 minutes. Stir before serving.

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