Prawns and Spinach Salad

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 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