Grilled Pompano and Shrimp with Lemon, Olives, and Bay Leaves

1. 1

   Prepare grill.

2. 2

   Soak skewers in warm water 30 minutes.

3. 3

   With a sharp knife slit skin of pompano along center of each piece to keep skin from curling when grilling.

4. 4

   Shell shrimp, leaving tail and connecting shell segment intact, and thread 4 shrimp onto each skewer.

5. 5

   Brush shrimp and pompano all over with additional olive oil.

6. 6

   With a sharp knife cut ends from lemons.

7. 7

   Standing each lemon on a cut side, cut rind and pith from lemon, exposing flesh.

8. 8

   Cut lemon segments free from membranes.

9. 9

   Discard coarse stems from spinach.

10. 10

    Flatten olives, a few at a time, with flat side of a large heavy knife to loosen pit from flesh and discard pits.

11. 11

    In a small saucepan stir together olives, extra-virgin olive oil, bay leaves, and a pinch salt.

12. 12

    Season shrimp and pompano with salt and pepper and grill on a lightly oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 3 minutes on each side.

13. 13

    (Alternatively, grill seafood in a hot well-seasoned ridged grill pan over moderately high heat.)

14. 14

    Transfer seafood with tongs to a platter and keep warm, covered.

15. 15

    Heat olive mixture over low heat until warm.

16. 16

    In a 12-inch skillet heat remaining tablespoon olive oil over moderately high heat until hot but not smoking and saute spinach, stirring and turning it with tongs, until wilted, 1 to 2 minutes.

17. 17

    Season spinach with salt and pepper.

18. 18

    Serve seafood over spinach, topped with lemon segments and olive mixture.

* Per serving · 4 servings · Values may vary.