Cajun BBQ Prawns

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Cajun Dry Rub:

2 tablespoons kosher salt

1 1/2 tablespoons freshly cracked black pepper 

1 teaspoon chili powder 

1 teaspoon ground cumin 

1 teaspoon granulated onion 

1 teaspoon paprika 

1 teaspoon cayenne pepper 

Spicy Peach BBQ Sauce:

1 Anaheim chile

Canola oil, for grilling the chile

Kosher salt and freshly ground black pepper

4 slices bacon, cut into 1/4-inch pieces

1 small sweet onion, cut into 1/4-inch pieces

1 tablespoon chopped garlic

1 cup peach preserves 

1/2 store bought-barbecue sauce

1/2 cup molasses 

1/4 cup spiced rum 

1/4 cup cider vinegar

2 tablespoons Dijon mustard 

1 teaspoon freshly ground black pepper 

Prawns:

8 ounces baby arugula

2 pounds U-10 prawns, shells on, deveined 

1/4 cup canola oil