Recipe - Prawn Salad With Basil And Feta Cheese

Three fourths cup Olive oil
2 Garlic cloves, minced
1 tablespoon Ground coriander seeds
2 One half cup Minced fresh basil
1 pound Large prawns, shells and
tails removed
1 cup Loosely packed arugula
leaves
2 Roasted sweet red bell
peppers, seeded and thinly
cut or sliced up (about Three fourths cup)
One half pound Feta cheese, crumbled
Freshly cracked black pepper

Combine One half cup of the olive oil with the garlic, coriander seeds and
1 cup of the minced basil in a mediumsize, nonreactive bowl. Add the
prawns, cover and marinate at room temperature for 1 hour or in the
refrigerator overnight.

To grill the prawns: Prepare a mediumhot fire (a light layer of gray
ash should cover the charcoal), place the prawns on the grill and
cook, basting with the marinade and rotating the prawns to cook
evenly, for 45 minutes or just until they are opaque to the center.
Remove from the grill.

To bake the prawns: Place prawns in a single layer, with marinade, in
a baking dish in a preheated 450'F. oven. Cook for 57 minutes or
just until the prawns are opaque to the center. Remove prawns from
baking pan with a slotted spoon.

Arrange the arugula and the remaining basil on a large platter. Top
with the warm prawns, roasted peppers and feta cheese. Drizzle with
the remaining One fourth cup olive oil and sprinkle with freshly ground
pepper.

Per serving: 445 calories, 32 grams protein, 7 grams carbohydrates, 32
grams fat, 11 grams saturated fat, 225 milligrams cholesterol, 808
milligrams sodium.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip