To make the salsa, place the red, yellow and green pepper in a bowl with the chilli, tomato, red onion, mint, mead or Champagne, lime juice and olive oil.
Break the heads off the Dublin Bay prawns and then carefully remove the shells, leaving the tails intact.
Heat a large griddle pan until searing hot.
Run 2 x 20 cm/8 in bamboo skewers through seven of the peeled prawns and repeat until you have four racks in total.
Season to taste.
Brush the griddle pan with a little oil and add the racks of prawns, presentation side down.
Cook for 1-2 minutes on each side until cooked through and lightly seared.
Meanwhile, heat the butter and wine in a pan.
Tip in the ruby chard or spinach and season generously, then sauté for a minute or two until just wilted.
Remove from the heat and drain away any excess liquid.
To serve, divide the sautéed ruby chard among warmed serving plates and place a rack of the prawns on top.
Drizzle over the mead salsa and serve the remainder in a small bowl at the table.