Ingredients
1 lb jumbo prawns
1/4 cup dry sherry
1/4 cup rice vinegar
2 tbsp sesame oil
1 tbsp minced fresh ginger
2 tsp sugar
1 tsp soy sauce
1 tsp 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
Directions
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
Servings: 4 servings
Prawns & Spinach Salad Recipe brought to you by Recipe Ideas
Categories: Fish; Salad; Seafood; Spinach; Vegetable
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We hope you enjoy this Prawns & Spinach Salad recipe.
