INGREDIENTS

INSTRUCTIONS

Combine 1/2 cup of the olive oil with the garlic, coriander seeds and
1 cup of the minced basil in a medium-size, non-reactive bowl. Add  the
prawns, cover and marinate at room temperature for 1 hour or in  the
refrigerator overnight.  To grill the prawns: Prepare a medium-hot fire
(a light layer of gray  ash should cover the charcoal), place the
prawns on the grill and  cook, basting with the marinade and rotating
the prawns to cook  evenly, for 4-5 minutes or just until they are
opaque to the center.  Remove from the grill.  To bake the prawns:
Place prawns in a single layer, with marinade, in  a baking dish in a
preheated 450'F. oven. Cook for 5-7 minutes or  just until the prawns
are opaque to the center. Remove prawns from  baking pan with a slotted
spoon.  Arrange the arugula and the remaining basil on a large platter.
Top  with the warm prawns, roasted peppers and feta cheese. Drizzle
with  the remaining 1/4 cup olive oil and sprinkle with freshly ground
pepper.  Per serving: 445 calories, 32 grams protein, 7 grams
carbohydrates, 32  grams fat, 11 grams saturated fat, 225 milligrams
cholesterol, 808  milligrams sodium.  From Tuscon area newspapers,
1994, 3rd quarter, courtest Mike  Orchekowski. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 630
Calories From Fat: 482
Total Fat: 54.7g
Cholesterol: 50.5mg
Sodium: 669.4mg
Potassium: 1318.7mg
Carbohydrates: 27.8g
Fiber: 18.5g
Sugar: 3.1g
Protein: 19g