Grilled Shrimp with Peaches and Wilted Spinach
Freshly toasted spices with ripe, in-season peaches make this an incredible appetizer.
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Ingredients
For 4 COM_JOOMRECIPE_SERVING_TYPE_
grilled-shrimp-with-peaches-and-wilted-spinach
- 1 T peppercorns
- 1 T coriander seeds
- 1 T mustard seeds
- 5 cardamom pods
- 1 lb extra-large shrimp
- salt
- pepper
- 2 T olive oil
- 1 T chopped fresh ginger
- 1/4 c red wine vinegar
- 1/4 c orange juice
- 1 t curry powder
- 2 peaches
- 1 lb spinach
Grilled Shrimp with Peaches and Wilted Spinach Directions
- Build a fire in your grill. When the coals are covered with gray ash, and the temperature is medium-hot, the coals are ready. If using a gas grill, turn the burners on high, cover and heat for 15 minutes, then lower the burners to medium-high.
- Toast the peppercorns, coriander seeds, mustard seeds, and cardamom pods in a small dry skillet over medium heat, shaking frequently, until fragrant and slightly darkened, about 2 minutes. Remove from heat and allow to cool for a few minutes, then grind finely in either a mortar or spice mill.
- Sprinkle shrimp with salt and pepper, then rub in the spice mixture, gently pressing it into the shrimp. Set aside.
- Heat olive oil in a small skillet over medium heat. Stir in the ginger and cook, stirring, for 1 minute. Add the vinegar, orange juice, curry powder, and salt and pepper, then bring to a simmer. Reduce heat and cook for 3 minutes, stirring occasionally.
- Arrange the peaches and spinach in a serving bowl and pour the hot dressing over both, wilting the spinach.
- Arrange the shrimp on the grill and cook 3-4 minutes on each side, until just opaque throughout (slice open one of the shrimp to check).
- Top the wilted spinach with the grilled shrimp, and serve.