Ingredients

• 200g sliced streaky bacon, cut into 1cm pieces
• 100g shallots, chopped
• 2 long red chillies, thinly sliced into rounds
• 1/2 cup red wine vinegar
• 1 tablespoon caster sugar
• 4 tablespoons olive oil, divided
• 20 raw large tiger prawns, peeled and deveined with tails intact (about 500g)
• 150g fresh baby spinach
• 2 tablespoons chopped fresh chives

Method

• Step 1 Prepare a barbecue for high heat. Heat a large heavy saucepan over medium-high heat. Add the bacon and cook, stirring occasionally, for about 5 minutes, or until crisp. Using a slotted spoon, transfer the bacon to a small bowl.
• Step 2 Add the shallots and chillies to the bacon drippings and sauté for about 5 minutes, or until the shallots are tender. Add the vinegar and sugar and cook for about 5 minutes, or until the liquid is reduced to about 2 tablespoons. Remove the pan from the heat and stir in 2 tablespoons of the oil. Season the vinaigrette with salt and pepper and keep warm.
• Step 3 Meanwhile, in a bowl, toss the prawns with the remaining 2 tablespoons oil to coat. Barbecue the prawns, turning once, for about 3 minutes total, or until deep golden brown and just opaque in the centre.
• Step 4 Stir the reserved bacon into the warm vinaigrette. In a large bowl, toss the spinach with 1/3 cup of the bacon vinaigrette so that the spinach wilts slightly. Transfer the spinach to 4 dinner plates or a platter. Top with the prawns and sprinkle with the chives. Spoon more bacon vinaigrette over and serve.