Recipe - Prawns And Spinach Salad

1 pound Jumbo prawns
One fourth cup Dry sherry
One fourth cup Rice vinegar
2 tablespoon Sesame oil
1 tablespoon Minced fresh ginger
2 teaspoon Sugar
1 teaspoon Soy sauce
1 teaspoon Finely shredded orange peel
3 small Oranges (about 1 pound total)
3 One half Quarts bitesized pieces sps
1 lg Bell pepper, cut into thin
slivers

Peel shrimp and devein. To butterfly, cut down back of each prawn almost
but not completely through; rinse and pat dry. Mix sherry, vinegar, oil,
ginger, sugar, soy sauce and peel. Combine 2 tablespoons of mixture with
shrimp; cover and chill at least 30 minutes or up to 1 hour. Reserve
remaining mixture. Cut and peel membranes off oranges. Thinly slice fruit
crosswise, then cut slices in hal crosswise. In a large bowl, combine
oranges, spinach and bell pepper. Cover and chill up to 1 hour. Spread
shrimp out flat or grill over solid bed of hot coals (you can hold your
hand at gril level only 2 to 3 seconds); cook, turning once, until opaque
in thickest part (cut to test),about 3 minutes total. Add shrimp and
reserved dressing to spinach mixture, mix lightly. Place equal portions on
4 dinner plates.

Serves 4

Per Serving: 247 calories, Protein 24 g, Carbohydrates 19 g, Cholesterol
159 mg, sodium 283 meg.

SOURCE: Safeway's nutritional awareness program; shared by Cate Vanicek

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini