1 c Butter, softened
1 bn Chopped fresh cilantro, stems removed
2 ts Minced fresh ginger
2 ts Minced garlic
4 Limes, divided
2 Red bell peppers, julienned
36 Black tiger prawns, peeled and deveined
1/2 c Dry white wine, optional
Salt and pepper, to taste
3 c Fresh spinach, julienned

In the bowl of a food processor, combine butter, cilantro, ginger and garlic. Process until smooth. Add the juice of 3 limes and mix well.

Saute bell peppers and prawns in the cilantro-butter mixture over medium heat. The wine may be added at this point. (It helps keep the butter from scorching and makes a smoother sauce. ) Cook until prawns are pink and just barely done. Season with salt and pepper.

Serve on 1/2 cup of julienned spinach for each serving, drizzling the butter over the top to wilt the spinach. Garnish with lime wedges.