European Stars and Stripes (Newspaper) - September 08, 1989, Darmstadt, Hesse                                16ominute gourmet by Pierre Franey new York times w Arm seafood salads which Hare become quite popular in restaurants Are Ideal Lor Home Cooks. They Are Light healthful and  and scallops Are particularly Well suited lot them because they Cook so quickly once you have poached or sauteed the shrimp you can distribute them Over All kinds of summer greens on lop. Dazzle some Good Olive Oil and White wine vinegar or perhaps Balsamic vinegar. Roasted red peppers make a Nice accompaniment scallops can be marinated in Olive Oil vinegar cumin and a touch of Jalapeno Pepper if desired then Flash sauteed or grilled the scallops can be placed Over almost any assortment of greens and fresh vegetables the recipe below Calls for 1 v pounds of medium size shrimp peeled and de veined. The Small dark vein along the underside of peeled shrimp can be removed with a Sharp paring knife or. More easily with a curved plastic Peeler and Deveines the shrimp Are sauteed quickly Over High heat with red peppers and garlic a Little vinegar adds a Lovely counterbalance to the Sweet peppers. The contents Are then spooned Over fresh spinach and onions. The Side dish Here Calls for combining feta cheese a la cubed tomatoes celery Parsley and oregano in a Light Vinaigrette sauce pears in poached red wine Complete the meal. Warm shrimp salad with spinach t i pounds medium size shrimp 32 Large firm unblemished spinach leaves 2 Sweet red Bell peppers 4 thin slices of red onion broken into rings 6 Tablespoons Olive Oil Salt and freshly ground Pepper to taste 2 Teaspoons finely chopped garlic 3 Tablespoons red wine vinegar