Prawns and Spinach Salad

Yields:	4 servings
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	Preparation	15 minutes
	Cooking	25 minutes
	Ready In	2 hours

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Ingredients

1	pound	prawns
1/4	cup	sherry	dry
1/4	cup	rice vinegar
2	tablespoons	sesame oil
1	tablespoon	ginger	minced
2	teaspoons	sugar
1	teaspoon	soy sauce
1	teaspoon	orange zest	shredded
3	small	oranges
1	large	sweet bell pepper

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.