Title: Prawns with cilantro-ginger-lime butter
 Categories: Fish
      Yield: 6 Servings
 
           Stephen Ceideburg
      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.
  
  From Silverwater Cafe, Port Townsend Wash.
  
  From the Oregonian FOODday, 1/5/93.
  
  Posted by Stephen Ceideburg