| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Salads, Seafood | 4 | Servings | |
INGREDIENTS
| 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 |
| 4 | dinner plates. |
INSTRUCTIONS
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 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
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