Prawns & Spinach Salad
Yield
4 servingsPrep
15 minCook
25 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
shrimp
|
|
| ¼ | cup |
sherry
dry |
*
|
| ¼ | cup |
rice vinegar
|
|
| 2 | tablespoons |
sesame oil
|
|
| 1 | tablespoon |
ginger
minced |
|
| 2 | teaspoons |
sugar
|
|
| 1 | teaspoon |
soy sauce, tamari
|
|
| 1 | teaspoon |
orange zest
shredded |
|
| 3 | small |
oranges
|
|
| 1 | large |
sweet red bell peppers
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
shrimp
|
|
| 59 | ml |
sherry
dry |
*
|
| 59 | ml |
rice vinegar
|
|
| 3E+1 | ml |
sesame oil
|
|
| 15 | ml |
ginger
minced |
|
| 1E+1 | ml |
sugar
|
|
| 5 | ml |
soy sauce, tamari
|
|
| 5 | ml |
orange zest
shredded |
|
| 3 | small |
oranges
|
|
| 1 | large |
sweet red bell peppers
|
*
|
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.
