1/3 cup finely diced lean Canadian bacon (about 3 ounces)
1/4 teaspoon ground nutmeg
1 1/2 cups chopped green onions
12 cups prepackaged spinach (about 8 ounces)
2 teaspoons balsamic vinegar
1 teaspoon cornstarch
1 tablespoon chopped fresh parsley
How to Make It
Combine first 5 ingredients in a small bowl. Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add 2 teaspoons of lemon grass mixture and shrimp to skillet; sauté 1 minute. Stir in 1 teaspoon chile; sauté 30 seconds. Remove shrimp from skillet; keep warm.
Add 1/2 teaspoon oil to Dutch oven. Add bacon, remaining lemon grass mixture, nutmeg, 2 teaspoons chile, and onions; sauté 1 minute. Stir in spinach; cover and cook 1 minute.
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 medium heat, and bring to a boil (mixture will be thick). Add shrimp, tossing to coat. Remove skillet from heat.
Combine the parsley and 1 teaspoon chile. Divide spinach mixture evenly among 6 plates, and top each with 2 shrimp. Sprinkle with parsley mixture.