Saucy Garlic Butter Shrimp med Kokosmjölk och Risnudlar

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1. 1
   In a medium size bowl, toss together the shrimp, olive oil, honey, garlic, ginger, and jalapeños. Toss well to combine. 2. Cook rice noodles according to packaged directions.
2. 2
   Heat a large skillet over medium heat. Add the bacon and cook until crisp and the fat has rendered, about 5 minutes. Remove the bacon from the pot and drain on a paper towel lined plate.
3. 3
   Working with the same skillet, use a slotted spoon to scoop the shrimp out of the marinade, reserving the marinade, and into the hot skillet, season with salt and pepper. Cook the shrimp until pink, about 2-3 minutes per side. Add the reserved marinade, the butter and a large pinch of pepper. Continue to cook the shrimp in the butter until the garlic begins to caramelize and turn light golden brown, about another 1 to 2 minutes. Remove half the shrimp and reserve for topping. 5. To the skillet, add the coconut milk, 1/3-1/2 cup water, spinach, and the fish sauce. Stir to combine, bring the mixture to a boil, cook 3-5 minutes, until warmed through. Remove from the heat and stir in the lime juice and zest, and the cilantro, or basil.
4. 4
   To serve, divide the noodles among bowls. Spoon the sauce and reserved shrimp and bacon over the noodles. Top with peppers and green onions. Enjoy!.