Prawn Salad With Basil And Feta Cheese

3/4 cup olive oil
2 garlic cloves, minced
1 tablespoon ground coriander seeds
2 1/2 cups minced fresh basil
1 pound large prawns, shells removed
1 cup loosely packed arugula leaves
2 roasted sweet red bell peppers, seeded, chopped
1/2 pound 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. Serves 4.

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