Preparation

Step 1 out of 9

Place four wooden skewers in warm water for 30 minutes.

Step 2 out of 9

Place the Creamer potatoes in a large saucepan, cover with cold water and set over high heat. Bring to a boil and cook until the potatoes are just tender when pierced with a fork, 12 to 15 minutes.

Step 3 out of 9

Drain the potatoes. Once cool enough to handle, cut the potatoes in half lengthwise and toss in a bowl with two teaspoons olive oil, 1/4 teaspoon salt and 1/4 pepper.

Step 4 out of 9

Preheat the grill to medium-high heat. Lightly coat the grates with oil.

Step 5 out of 9

In a separate bowl, toss the shrimp with one teaspoon olive oil, 1/8 teaspoon salt and 1/8 teaspoon pepper.

Step 6 out of 9

Remove the wooden skewers from the water and thread the shrimp onto the skewers.

Step 7 out of 9

Grill the shrimp until just cooked through, about two minutes per side. Remove from the skewers.

Step 8 out of 9

Grill the potatoes until they have golden brown grill marks, about 3 to 4 minutes per side.

Step 9 out of 9

In a large bowl, combine the spinach, cilantro, shrimp, potatoes, red bell pepper and cucumber. Toss with the dressing. Divide the salad between four plates. Serve.