Title: Prawns and Spinach Salad
Categories: Salad Seafood
Yield: 4 Servings

1	lb	Jumbo prawns
1/4	c	Dry sherry
1/4	c	Rice vinegar
2	tb	Sesame oil
1	tb	Minced fresh ginger
2	ts	Sugar
1	ts	Soy sauce
1	ts	Finely shredded orange peel
3	sm	Oranges (about 1 lb total)
3 1/2		Quarts bite-sized 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

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