Spanish Prawn Salad

500g medium king prawns, cooked
2 large oranges
1 small lettuce
1 small red onion, finely sliced
2 tablespoons red wine vinegar
1/4 cup olive oil
1/2 teaspoon finely grated orange rind
1 clove garlic, crushed

Peel prawns, leaving tail intact.
Wash and dry lettuce leaves thoroughly.
Arrange leaves on 6 individual plates.
Top with prawns, orange segments and onion rings
Place vinegar, olive oil, orange rind and garlic in a small screw-top jar and shake well.
Drizzle over salad and serve immediately with crusty bread.