In a 3 - 4 qt pan, combine vinegar, lemon juice, honey, ginger, garlic, soy sauce, and red pepper; add shrimp. Bring to a boil over high heat, stirring occasionally; cover and immediately remove from heat. Let stand, stirring occasionally, until shrimp are opaque in center when slashed (about 10 min). Lift out shrimp with a slotted spoon, reserving cooking liquid. Cover and refrigerate shrimp.

Meanwhile, in a 5 - 6 qt pan, bring 3 qts water to a boil over high heat. Add pasta; let water return to a boil and cook, uncovered, just until tender to bite (about 15 min). Or cook according to package directions. Drain, rinse with cold water, and drain well again.

In a large bowl, combine pasta, reserved cooking liquid, shrimp, sesame oil, onions, and lemon peel. Mix lightly; using 2 spoons, until well coated. If made ahead, cover and refrigerate until next day.

Makes 4 - 6 servings

Sod 254mg Cff 12.5%