Grilled Pompano and Shrimp with Lemon, Olives, and Bay Leaves

  1. Prepare grill.
  2. Soak skewers in warm water 30 minutes.
  3. With a sharp knife slit skin of pompano along center of each piece to keep skin from curling when grilling.
  4. Shell shrimp, leaving tail and connecting shell segment intact, and thread 4 shrimp onto each skewer.
  5. Brush shrimp and pompano all over with additional olive oil.
  6. With a sharp knife cut ends from lemons.
  7. Standing each lemon on a cut side, cut rind and pith from lemon, exposing flesh.
  8. Cut lemon segments free from membranes.
  9. Discard coarse stems from spinach.
  10. Flatten olives, a few at a time, with flat side of a large heavy knife to loosen pit from flesh and discard pits.
  11. In a small saucepan stir together olives, extra-virgin olive oil, bay leaves, and a pinch salt.
  12. Season shrimp and pompano with salt and pepper and grill on a lightly oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 3 minutes on each side.
  13. (Alternatively, grill seafood in a hot well-seasoned ridged grill pan over moderately high heat.)
  14. Transfer seafood with tongs to a platter and keep warm, covered.
  15. Heat olive mixture over low heat until warm.
  16. In a 12-inch skillet heat remaining tablespoon olive oil over moderately high heat until hot but not smoking and saute spinach, stirring and turning it with tongs, until wilted, 1 to 2 minutes.
  17. Season spinach with salt and pepper.
  18. Serve seafood over spinach, topped with lemon segments and olive mixture.

fillet, shrimp, olive oil, lemons, spinach, ligurian, extravirgin olive oil, bay leaves

Taken from www.epicurious.com/recipes/food/views/grilled-pompano-and-shrimp-with-lemon-olives-and-bay-leaves-15626 (may not work)

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