• 8 TB Unsalted Butter
• 1 Bunch of Cilantro, leaves removed from stems and roughly chopped
• A pinch of Ginger
• 2 cloves of Garlic, roughly chopped
• 2 Red Bell Peppers Julienned - You can use Orange, Yellow or Purple
• 36 Black Tiger Prawns Peeled and deveined
• 3 Cups Fresh Spinach, Julienned or Chiffonade (Whichever you find easier)
• 1/2 cup Sauvignon blanc
• Juice of 3 Persian Limes

1. In a food processor, combine juice of 3 limes, Cilantro, ginger and garlic... Process until smooth.
2. Lay shredded spinach on a large platter.
3. Melt butter in a large skillet over medium heat and saute bell peppers and prawns.
4. Add wine, just as the shrimp begin to cook.
5. Continue the saute until the prawns are just barely pink. Season with a pinch or two of salt and a few grinds of black pepper.
6. Remove bell peppers and prawns from pan and place them on top of the chredded spinach.
7. Continue to reduce the wine in the skillet for about 2 minutes, add the cilantro/lime puree from the food processor and whisk until combined.
8. Pour over the prawns, bell peppers and spinach, allowing hte spinach to wilt slightly.
9. Serve immediately
10. This is really good with Extra Dry Champagne

I always thought my mom cooked this up out of her imagination, I just recently found out that she got the recipe from the Silverwater Cafe in Port Townsend, Washington.