Grilled Shrimp With Wilted Spinach and Peaches

1. 1

   Build a fire in your grill; when the coals are covered with gray ash and the temperature is medium-hot (you can hold your hand 5 inches above the coals for 3 to 4 seconds) you are ready to cook.

2. 2

   (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium-high.)

3. 3

   Meanwhile, put the peppercorns, coriander seeds, mustard seeds and cardamom pods in a small saute pan and toast over medium heat, shaking frequently to avoid burning, until they begin to darken slightly and you can smell them, about 2 minutes.

4. 4

   Remove from heat, allow to cool slightly, then grind fine in a spice mill or mortar.

5. 5

   Sprinkle shrimp generously with salt and pepper, then rub all over with the spice mixture, pressing gently to be sure it adheres.

6. 6

   Set shrimp aside.

7. 7

   Heat the olive oil in a small saute pan over medium heat until hot but not smoking.

8. 8

   Add the ginger and cook, stirring frequently, 1 minute.

9. 9

   Add the vinegar, orange juice, curry powder and salt and pepper to taste.

10. 10

    Bring to a simmer, then reduce heat and cook, stirring occasionally, for 3 minutes.

11. 11

    Put the peaches and spinach in a medium bowl.

12. 12

    Pour hot dressing over them, wilting the spinach.

13. 13

    Place the shrimp on the grill and cook until just opaque throughout, 3 to 4 minutes a side.

14. 14

    (To check for doneness, cut into one shrimp and peek inside.)

15. 15

    Divide the spinach-peach mixture among four plates and top each with 1/4 of the shrimp.

* Per serving · 4 servings · Values may vary.