Grilled Papaya and Shrimp Spinach Salad

Prep and Cook Time: 45 minutes
Makes: 4 servings

1/2 cup unsweetened shredded dried coconut
1/2 pound bacon, chopped
2 firm-ripe papayas (1-2/3 lb. total)
2 firm-rip bananas (1 lb. total)
3/4 pound (26 to 28 per lb.) shelled, deveined shrimp, rinsed
3/4 cup orange juice
3 tablespoons lemon juice
About 1-1/2 tablespoons salad oil
1-1/2 teaspoons curry powder
2 quarts (1/2 lb.) lightly packed baby spinach leaves, rinsed and drained
Salt and pepper

In a 10- to 12-inch frying pan over medium heat, frequently stir coconut until golden, 3 to 4 minutes. Pour from pan.

Add bacon to pan; stir often over medium-high heat until browned, 5 to 7 minutes. Transfer bacon to towels; discard fat in pan.

Peel papayas, seed, and cut into 1- to 1-1/2 inch chunks. Peel bananas and cut diagonally into 1 to 1-1/2 inch thick slices. Thread papayas and bananas separately onto 1 or 2 metal skewers (about 14 in.) each. Thread shrimp in a C-shape (through tails and bodies) onto 2 or 3 skewers. Brush shrimp with about 1/2 tablespoon oil.

Lightly oil a barbecue grill over a solid bed of medium-hot coals or a gas grill over medium-high heat (you can hold your hand at grill level only 3 to 4 seconds). Lay skewers on grill; close lid on gas grill. Cook until fruit is hot and shrimp are opaque but still moist-looking in center of thickest part (cut to test), turning halfway through cooking, 4 to 6 minutes total.

Meanwhile, in a large bowl, mix orange juice, lemon juice, 1 tablespoon oil, and curry powder. Add spinach and bacon to bowl and mix gently. Lift spinach mixture from bowl and mound equally on plates.

Slide hot fruit and shrimp from skewers into remaining dressing in bowl and mix to coat. Spoon equal portions of fruit and shrimp with dressing onto spinach. Sprinkle coconut equally over salads. Season to taste with salt and pepper.

Pair with Ferrari-Carano Bella Luce.