Prawns and Spinach Salad

• 1 pound shrimp
• 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, tamari
• 1 teaspoon orange zest shredded
• 3 small oranges
• 1 large sweet red bell peppers

1. Peel shrimp and devein.
2. To butterfly, cut down back of each prawn almost but not completely through; rinse and pat dry.
3. Mix sherry, vinegar, oil, ginger, sugar, soy sauce and peel.
4. Combine 2 tablespoons of mixture with shrimp; cover and chill at least 30 minutes or up to 1 hour.
5. Reserve remaining mixture.
6. Cut and peel membranes off oranges.
7. Thinly slice fruit crosswise, then cut slices in hal crosswise.
8. In a large bowl, combine oranges, spinach and bell pepper.
9. Cover and chill up to 1 hour.
10. 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.
11. Add shrimp and reserved dressing to spinach mixture, mix lightly.
12. Place equal portions on 4 dinner plates.

shrimp, sherry dry, rice vinegar, sesame oil, ginger, sugar, soy sauce, orange zest, oranges, sweet red bell peppers

Taken from recipeland.com/recipe/v/prawns-spinach-salad-46604 (may not work)