Title: Prawn salad with basil & feta cheese
 Categories: Salads
      Yield: 4 Servings
 
    3/4 c  Olive oil
      2    Garlic cloves, minced
      1 tb Ground coriander seeds
  2 1/2 c  Minced fresh basil
      1 lb Large prawns, shells and
           -tails removed
      1 c  Loosely packed arugula
           -leaves
      2    Roasted sweet red bell
           -peppers, seeded and thinly
           -sliced (about 3/4 cup)
    1/2 lb Feta cheese, crumbled
           Freshly cracked black pepper
 
  Combine 1/2 cup of the olive oil with the garlic, coriander seeds and
  1 cup of the minced basil in a medium-size, non-reactive bowl. Add
  the prawns, cover and marinate at room temperature for 1 hour or in
  the refrigerator overnight.
  
  To grill the prawns: Prepare a medium-hot fire (a light layer of gray
  ash should cover the charcoal), place the prawns on the grill and
  cook, basting with the marinade and rotating the prawns to cook
  evenly, for 4-5 minutes or just until they are opaque to the center.
  Remove from the grill.
  
  To bake the prawns: Place prawns in a single layer, with marinade, in
  a baking dish in a preheated 450'F. oven. Cook for 5-7 minutes or
  just until the prawns are opaque to the center. Remove prawns from
  baking pan with a slotted spoon.
  
  Arrange the arugula and the remaining basil on a large platter. Top
  with the warm prawns, roasted peppers and feta cheese. Drizzle with
  the remaining 1/4 cup olive oil and sprinkle with freshly ground
  pepper.
  
  Per serving: 445 calories, 32 grams protein, 7 grams carbohydrates, 32
  grams fat, 11 grams saturated fat, 225 milligrams cholesterol, 808
  milligrams sodium.