Spicy Shrimp with Potatoes

Preheat broiler if manufacturer directs. Cut unpeeled potatoes into 1/4-inch-thick slices. Spray rack in broiling pan with nonstick cooking spray and arrange potato slices in single layer on rack.

In small saucepan over low heat, melt 2 tablespoons light corn-oil spread; stir in salt and pepper. With pastry brush, lightly brush some corn-oil-spread mixture over potato slices. Place broiling pan in oven 5 to 7 inches from source of heat; broil potatoes 8 minutes. Turn potatoes over; brush with remaining corn-oil-spread mixture. Broil 5 to 8 minutes longer until potatoes are tender.

Meanwhile, shell and devein shrimp, leaving tail section of shell on if you like. Rinse shrimp with running cold water; drain well. In bowl, stir shrimp with ketchup, Worcestershire sauce, lime juice, and crushed red pepper.

Thinly slice onion. In nonstick 12-inch skillet over medium-high heat, in 1 tablespoon corn-oil spread, cook onion until tender. With slotted spoon, remove onion to small bowl.

In same skillet over medium-high heat, cook shrimp mixture, stirring constantly, until shrimp turn opaque throughout, about 3 to 5 minutes.

Arrange potatoes and shrimp on platter. Sprinkle shrimp with onion and parsley. Garnish with lime slices.