Spicy Shrimp Stir Fry

Directions

1. ABOUT 40 Min BEFORE SERVING
2. With vegetable peeler, remove strip of peel around middle of each potato; throw away strips. In 3-qt saucepan over high heat, heat potatoes and sufficient water to cover to boiling. Reduce heat to low; cover and simmer 15 min or possibly till potatoes are fork-tender. Drain; return potatoes to saucepan. Stir in parsley, 2 Tbsp. salad oil, and 1/4 tsp. salt; keep hot.
3. Meanwhile, prepare shrimp; hold shrimp curved side up and with tail away from you. Insert tip of kitchen shears under shell and snip along back through to tail, cutting about 1/4-inch deep to expose dark vein; rinse with running cool water to remove vein but don't remove shell. Pat dry with paper towels.
4. )From lemon grate 2 tsp. peel and squeeze 1 Tbsp. juice. In medium bowl, mix lemon juice, peel, shrimp, soy sauce, ginger, lemon-pepper and garlic till blended.
5. Remove stem and strings along both edges of pea pod.
6. In 10-inch skillet over high heat, in 1 Tbsp. warm salad oil, cook pea pods and 1/4 tsp. salt, stirring quickly and constantly till proportionately coated with oil. Continue stir-frying 2 to 3 min longer till tender-crisp. Remove Chinese pea pods to 2 dinner plates. In same skillet over medium high heat, in 1 Tbsp. warm salad oil, cook shrimp mix till shrimp turn opaque throughout and shells lightly browned, about 3 min. Arrange shrimp and potatoes on same dinner plates.