Prawn salad with basil and feta cheese

MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Prawn Salad with Basil and Feta Cheese
  Categories: Salads
       Yield: 4 servings
  
     3/4 c  Olive oil
       2    Garlic cloves, minced
       1 T  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.
  
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