Cooking Recipe Prawns & Spinach Salad
Recipe Ingredients
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