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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.
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2
(For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium-high.)
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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.
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4
Remove from heat, allow to cool slightly, then grind fine in a spice mill or mortar.
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5
Sprinkle shrimp generously with salt and pepper, then rub all over with the spice mixture, pressing gently to be sure it adheres.
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6
Set shrimp aside.
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7
Heat the olive oil in a small saute pan over medium heat until hot but not smoking.
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8
Add the ginger and cook, stirring frequently, 1 minute.
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9
Add the vinegar, orange juice, curry powder and salt and pepper to taste.
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10
Bring to a simmer, then reduce heat and cook, stirring occasionally, for 3 minutes.
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11
Put the peaches and spinach in a medium bowl.
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12
Pour hot dressing over them, wilting the spinach.
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13
Place the shrimp on the grill and cook until just opaque throughout, 3 to 4 minutes a side.
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14
(To check for doneness, cut into one shrimp and peek inside.)
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15
Divide the spinach-peach mixture among four plates and top each with 1/4 of the shrimp.
