Tiger Prawns With Spinach And Bacon Chilli Vinaigrette

Steps

1. Peel and devein the skull island tiger prawns. Rinse under cold water and pat dry with a paper towel. Set aside.
2. In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the chopped bacon and cook until crispy, about 4-5 minutes. Remove the bacon from the pan and set aside.
3. In the same pan, add the chopped red chilli and cook for 1 minute, stirring occasionally.
4. Next, add the prawns to the pan and cook for 2-3 minutes per side until they turn pink and are cooked through. Remove the prawns and set aside.
5. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, honey, salt, and pepper to create the vinaigrette.
6. In the same pan, add the spinach and toss until wilted, about 2 minutes.
7. To serve, place the cooked spinach on a plate, top with prawns, crispy bacon, and drizzle with the bacon-chilli vinaigrette. Serve with fresh lemon wedges on the side.