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1
Preheat the grill to medium-high.
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2
For the Cajun dry rub: Combine the salt, black pepper, chili powder, cumin, granulated onion, paprika and cayenne pepper in a small bowl.
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3
For the spicy peach bbq sauce: Drizzle the Anaheim chile with canola oil and season with salt and pepper.
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4
Grill until charred on all side, about 5 minutes total.
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5
Cool briefly, and then remove the stem and chop.
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6
Put the bacon, onion and garlic in a small saucepan over medium-high heat and cook, stirring occasionally, until the onion is translucent and the bacon is slightly caramelized, about 5 minutes.
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7
Stir in the peach preserves and Anaheim chile, then stir in the barbecue sauce, molasses, rum, cider vinegar, Dijon mustard, 1 teaspoon salt and 1 teaspoon black pepper.
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8
Bring the sauce to a boil, then reduce the heat and simmer until the sauce is slightly reduced and thickened, about 10 minutes.
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9
Cool; put the sauce into a blender and puree until smooth.
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10
Divide the sauce among 2 bowls, reserve one for serving.
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11
For the prawns: Line a serving platter with the arugula.
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12
Drizzle the prawns with the oil and dust with the Cajun dry rub on all sides.
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13
Grill until charred on the first side, about 3 minutes.
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14
Flip the prawns, baste with some of the spicy peach bbq sauce, and cook until the prawns are charred on the second side, about 2 more minutes.
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15
Baste, flip, baste again, and pull off the grill.
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16
Put the shrimp on top of the arugula and serve immediately with the reserved bowl of spicy peach bbq sauce on the side.
