Instructions: ABOUT 40 MINUTES BEFORE SERVING

With vegetable peeler, remove strip of peel around middle of each potato; discard strips. In 3-quart saucepan over high heat, heat potatoes and enough water to cover to boiling. Reduce heat to low; cover and simmer 15 minutes or until potatoes are fork-tender. Drain; return potatoes to saucepan. Stir in parsley, 2 tablespoons salad oil, and 1/4 teaspoon salt; keep warm.

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 cold water to remove vein but do not remove shell. Pat dry with paper towels.

)From lemon grate 2 teaspoons peel and squeeze 1 tablespoon juice. In medium bowl, mix lemon juice, peel, shrimp, soy sauce, ginger, lemon-pepper and garlic until blended.

Remove stem and strings along both edges of pea pod.

In 10-inch skillet over high heat, in 1 tablespoon hot salad oil, cook pea pods and 1/4 teaspoon salt, stirring quickly and constantly until evenly coated with oil. Continue stir-frying 2 to 3 minutes longer until tender-crisp. Remove Chinese pea pods to 2 dinner plates. In same skillet over medium high heat, in 1 tablespoon hot salad oil, cook shrimp mixture until shrimp turn opaque throughout and shells lightly browned, about 3 minutes. Arrange shrimp and potatoes on same dinner plates.

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