Preparation / Directions:
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.
Sauté 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 julienne spinach for each serving, drizzling the butter over the top to wilt the spinach. Garnish with lime wedges.