shrimp, spinach, and peaches - oh my

Grilled Shrimp with Wilted Spinach and Peaches

Serves 4.  This says it is for 4 appetizer servings but we found it hearty enough (thought only 243 calories) for a light supper after we were gifted with peaches from the neighbors.  From the NY Times Cooking site.

            1 Tbs. white peppercorns (you could substitute black)

            1 Tbs. coriander seeds

            1 Tbs. mustard seeds

            5 green cardamom pods

1 lb. 16- to 20-count (extra large) shrimp, peeled and deveined, tail on

kosher salt and fresh ground black pepper, to taste

2 Tbs. olive oil

1 Tbs. chopped fresh ginger

¼ c. red wine vinegar

¼ c. fresh orange juice

1 tsp. curry powder

2 firm but ripe peaches, peeled and diced medium

1 lb. baby spinach, washed and dried

Heat grill to medium-high.  Meanwhile, put peppercorns, coriander seeds, mustard seeds, and cardamom pods in a small sauté 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.  Remove from heat, allow to cool slightly, then grind fine in a spice mill or mortar. 

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

Heat olive oil in small sauté pan over medium heat until hot but not smoking.  Add ginger and cook, stirring frequently, 1 minute.  Add vinegar, orange juice, curry powder and salt and pepper to taste.  Bring to a simmer, then reduce heat and cook, stirring occasionally, for 3 minutes.

Put peaches and spinach in a medium bowl.  Pour hot dressing over them, wilting the spinach.

Place shrimp on the grill and cook until just opaque throughout, 3 to 4 minutes a side.  Divide the spinach-peach mixture among four plates and top each with ¼ of the shrimp.