Instructions: Combine first 5 ingreds. in small bowl. Heat 1 tsp. olive oil in a large non-stick skillet over med.-high heat. Add 2 tsp. lemon grass mixture and shrimp to skillet and saute 1 min. Stir in 1 tsp. chile and saute 30 sec.

Remove shrimp from skillet and keep warm. Add 1 1/2 tsp. oil to Dutch oven.

Add bacon, remaining lemon grass mixture, nutmeg, 2 tsp. chile and onions and saute 1 min. Stir in spinach, cover and cook 1 min. Firmly press spinach mixture in a sieve over a bowl, reserving liquid. Combine vinegar and cornstarch. Combine spinach liquid and vinegar mixture in skillet over med. heat, and bring to a boil (mixture will be thick). Add shrimp, tossing to coat. Remove skillet from heat. Combine the parsley and 1 tsp. chile.

Divide spinach mixture evenly among 6 plates, and top each with 2 shrimp.

Sprinkle with parsley mixture.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.