| 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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