By John Willoughby and Chris Schlesinger, New York Times

Ingredients (4 servings)

1 tablespoon white peppercorns (you may substitute black)
1 tablespoon coriander seeds
1 tablespoon mustard seeds
5 green cardamom pods
1 pound 16- to 20-count (extra large) shrimp, peeled and deveined but tail left on
Kosher salt and pepper to taste
2 tablespoons olive oil
1 tablespoon chopped fresh ginger
¼ cup red wine vinegar
¼ cup orange juice
1 teaspoon curry powder
2 ripe but firm peaches, diced medium
1 pound spinach, washed


  1. Turn gas grill to high, lower cover and heat for 15 minutes, then turn burners to medium-high.
  2. 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 darken slightly, about 2 minutes. Remove from heat, allow to cool slightly, then grind finely in a spice mill or mortar.
  3. Sprinkle shrimp with salt and pepper, then rub all over with the spice mixture, pressing gently to be sure it adheres. Set shrimp aside.
  4. Heat olive oil in a small sauté pan over medium heat until hot but not smoking. Add 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. Put the peaches and spinach in a medium bowl. Pour hot dressing over them, wilting the spinach.
  6. Place the 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 1/4 of the shrimp.

Nutritional analysis per serving (4 servings)

226 calories; 9g fat; 1g saturated fat; 0g trans-fat; 5g monounsaturated fat; 1g polyunsaturated fat; 17g carbs; 5g fiber; 8g sugars; 20g protein; 142mg cholesterol; 734mg sodium