Instructions: In a small bowl, combine lemon juice, oil, sliced green onions, grated ginger root, sesame oil, and salt.

In a microwave-safe dish toss thinly sliced potatoes with the lemon juice mixture. Cover loosely and cook on HIGH for 10 to 12 minutes, or until the potatoes are tender, stirring twice. Place peeled shrimp on top of the potatoes and lemon juice. Baste the shrimp with lemon juice mixture and re-cover and microwave on HIGH for 4 to 6 minutes, or until the shrimp turn pink, stirring once. Add torn spinach and halved cherry tomatoes; toss gently. Re-cover and let stand for 10 minutes. Stir before serving.

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