Rinse your shrimp really well, devien them if they haven't been already, and then butterfly them by slicing half way through them on the outside of their natural curve. Set them aside.
Heat a pan to medium heat. Add the diced onion and mushrooms to the pan and saute for a few mins until the mushrooms start to brown and the onions are translucent and soft.
Add the tomatoes and cook for another few minutes so the tomatoes start to break down.
Next add the spinach and cook until it wilts and all extra moisture in the pan has evaporated. Remove from the heat and add the basil, feta and the bacon bits. Let the filling cool for a few mins.
Place the prawns on a tray, butterflied side down. Place the stuffing on top and wrap the tail over top. Bake for 25 mins at 375 degrees or until the prawns turn white and bright pink.
In the meantime, make your wine sauce. Heat a saucepan on medium heat. Add the butter and shallots to the pan and saute for a couple of min till the shallots get tender.
Add the garlic, then the lemon juice and the wine. Cook till the mixture reduces by half, reduce the heat to low and just keep it warm until the prawns are ready.
When the prawns are ready, put 2 - 4 on each plate and drizzle them with the sauce.