Centre Travel

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.