Pierce the skin of each potato with a fork; microwave potatoes on high for 2 minutes. Turn potatoes over and microwave 2 more minutes. Remove from microwave and let cool slightly.

While potatoes are cooling, heat olive oil in large saucepan. Add garlic, onion, and bell pepper, and cook about 3 to 4 minutes.

Cube potatoes. Add juice, water, and vinegar to saucepan; bring to boil. Add shrimp, zucchini, potatoes, and seasoning. Return to boil, and simmer 5 to 8 minutes, until shrimp, potatoes, and zucchini are done. The flesh of the shrimp should be an opaque color.

Cut the lemon in half; squeeze juice from half the lemon into the saucepan.