Place 4 wooden skewers in warm water for 30 minutes.

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. (If using a different Creamer potato varietal, cooking time may need to be adjusted.)

Drain the potatoes. Once cool enough to handle, cut the potatoes in half lengthwise and toss in a bowl with 2 teaspoon olive oil, ¼ teaspoon salt and ¼ teaspoon pepper.

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

In a separate bowl, toss the shrimp with 1 teaspoon olive oil, ⅛ teaspoon salt and ⅛ teaspoon pepper.

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

Grill the shrimp until just cooked through, about 2 minutes per side. Remove from the skewers.

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

In a large bowl, combine the spinach, cilantro, shrimp, potatoes, red bell pepper and cucumber. Toss with the dressing. Divide the salad between 4 plates. Serve.

In a small bowl, whisk together the orange and lemon juices, olive oil, agave, salt and pepper.