Prawns & Spinach Saladsalads, seafood 1 lb jumbo prawns 1/4 cup dry sherry 1/4 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 lb total) 3 1/2 quarts bite-sized pieces sps 1 large 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 |
