Serves 4 | 233 Calories, 9 Fat Grams - per serving. #monsterrecipechallenge 1 to 1-1/4 Pounds Colossal Prawns [13 to 15 per pound] 1/4 Cup Dry Sherry 1/4 Cup Rice Vinegar 2 Tablespoons Oriental Sesame Oil 1 Tablespoon Fresh Ginger, Minced 2 Teaspoons Sugar 1 Teaspoon Soy Sauce 1 Teaspoon Orange Peel [finely grated] 3 Small Oranges, Peeled, Membranes Removed 3 & 1/2 Quarts Spinach Leaves [torn in to bite sized pieces] 1 Large Red Bell Pepper [thinly sliced] Salt & Pepper to taste Peel & devein prawns. Butterfly prawns by cutting down back of each almost, but not completely through; rinse and pat dry. Mix sherry, vinegar, oil, ginger, sugar, soy sauce & orange peel. Combine 2 tablespoons this dressing with prawns: coat, cover and chill at least 30 minutes or up to 1 hour. Reserve remaining dressing. Thinly slice orange sections crosswise, then - cut in half - crosswise. In a large bowl, combine oranges, spinach & bell pepper. Cover and chill up to one hour. Spread prawns out flat on grill: ideally, over solid bed of hot coals [or over a good fire source] - and grill, turning once until opaque in the thickest part [cut to test] - usually about 3 minutes total: you can also - instead - use a broiler and broil 1 to 2 minutes on each side [until done - test the same way as when grilling]. Add prawns and reserved dressing to spinach mixture & mix lightly. Place equal portions on 4 dinner plates. Add Salt & Pepper to taste. Home Economics Teacher = Janet Tingley [Atascadero High School, Atascadero, CA]. This recipe is from an old cook book I found in my mother's library. "Light & Delicious - Easy Low-Fat Cooking For Healthy Living" [Over 250 Recipes From Home Economics Teachers]. #monsterrecipechallenge @majoritymaja @kime40