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1
Prepare grill.
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2
Soak skewers in warm water 30 minutes.
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3
With a sharp knife slit skin of pompano along center of each piece to keep skin from curling when grilling.
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4
Shell shrimp, leaving tail and connecting shell segment intact, and thread 4 shrimp onto each skewer.
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5
Brush shrimp and pompano all over with additional olive oil.
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6
With a sharp knife cut ends from lemons.
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7
Standing each lemon on a cut side, cut rind and pith from lemon, exposing flesh.
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8
Cut lemon segments free from membranes.
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9
Discard coarse stems from spinach.
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10
Flatten olives, a few at a time, with flat side of a large heavy knife to loosen pit from flesh and discard pits.
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11
In a small saucepan stir together olives, extra-virgin olive oil, bay leaves, and a pinch salt.
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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.
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13
(Alternatively, grill seafood in a hot well-seasoned ridged grill pan over moderately high heat.)
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14
Transfer seafood with tongs to a platter and keep warm, covered.
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15
Heat olive mixture over low heat until warm.
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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.
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17
Season spinach with salt and pepper.
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18
Serve seafood over spinach, topped with lemon segments and olive mixture.
