Prawns And Spinach Salad Recipe

Step 1

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 half 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 grill 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.

Step 2

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

Things You'll Need

  • 1lb Jumbo prawns
  • 1/4c Dry sherry
  • 1/4c Rice vinegar
  • 2tb Sesame oil
  • 1tb Minced fresh ginger
  • 2ts Sugar
  • 1ts Soy sauce
  • 1ts Finely shredded orange peel
  • 3sm Oranges (about 1 lb total)
  • 3 1/2 Quarts bite-sized pieces spinach
  • 1lg Bell pepper, cut into thin slivers

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