Yellow Potato and Red Pepper Shrimp Saute in San Luis Valley

Ingredients

• 3 medium Colorado yellow potatoes
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 small onion, chopped
• 1 medium red bell pepper, coarsely choopped
• 1/2 cup white grape juice
• 1/2 cup water
• 1 teaspoon vinegar
• 12 oz frozen jumbo shrimp, peeled & deveined, no sodium-added (may substitute with cubed chicken breast)
• 1 medium fresh zucchini, cut in small chunks
• 1 teaspoon Italian medley seasoning, low-sodium such as Mrs. Dash
• 1/4 teaspoon ground black pepper
• 1 lemon, divided
• 1/4 cup Parmesan cheese