http://cooking.nytimes.com/recipes/12700-grilled-shrimp-with-wilted-spinach-and-peaches
It seemed a little fussy for me - so I used ordinary ground spices - except for the fresh ginger - and used Swiss chard from the garden instead of spinach. I had cardamom pods and I opened them and used the seeds whole in the rub. We also just grilled the shrimp in the broiler. It was delicious, fast and easy.
I am always looking for new flavor combinations in a dishes that are not belabored. I don't have a spice mill - so I had to modify this- but I think I may look for one the next time I am at a mall or kitchen outlet store.
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