Grilled Shrimp With Wilted Spinach and Peaches

Preparation

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

2. Step 2

   Meanwhile, put the 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.

3. Step 3

   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.

4. Step 4

   Heat the olive oil in a small sauté pan over medium heat until hot but not smoking. Add the ginger and cook, stirring frequently, 1 minute. Add the 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.

5. Step 5

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

6. Step 6

   Place the shrimp on the grill and cook until just opaque throughout, 3 to 4 minutes a side. (To check for doneness, cut into one shrimp and peek inside.) Divide the spinach-peach mixture among four plates and top each with ¼ of the shrimp.