32 Prawns (16-20 count per pound), shelled, deveined
4 shallots, chopped
1/2 cup chopped scallions
1 large tomato, diced
1/2 teaspoon chopped garlic
3 bunches spinach leaves
10 ounces white wine
1.2 lemon (juice only)
1 ounce raspberry vinegar
6 ounces butter
salt, pepper, and cayenne pepper to taste

Heat butter in skillet. Briefly sauté shallots, onion, scallions, garlic, tomato, and prawns. Add spinach, white wine, lemon juice, and raspberry vinegar. Season with salt, pepper, and cayenne. Bring to a boil and serve over wither saffron rice or spaghettini.