Prawns With Cilantro-Ginger-Lime Butter

Course : Seafoods
Serves: 6
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1 cup butter -- softened
1 bunch chopped fresh cilantro -- stems removed
2 teaspoons minced fresh ginger
2 teaspoons minced garlic
4 medium limes -- divided
2 medium red bell peppers -- julienne
36 medium black tiger prawns -- peeled deveined
1/2 cup dry white wine -- optional
1 teaspoon salt and pepper -- to taste
3 cups fresh spinach -- julienne

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.

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