By: Adapted from www.cooking.nytimes.com.

Freshly toasted spices with ripe, in-season peaches make this an incredible appetizer.

Time: Preparation 15 mins
Cooking 20 mins

Serving: 4 Servings

Ingredients

  • 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
  • 0.25 c red wine vinegar
  • 0.25 c orange juice
  • 1 t curry powder
  • 2 peaches
  • 1 lb spinach

Preparation

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 smallĀ  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.

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