• 16 cleaned (3- to 4-inch-long) squid with tentacles
• 8 large shrimp, preferably head-on, peeled
• ½ heaping teaspoon curry powder
• ⅓ pineapple, peeled, cored, and cut into 1-inch cubes
• 2 bananas, cut widthwise into 8 pieces
• 1 medium Vidalia or other sweet onion, cut into sixteenths
• 16 fresh bay leaves, optional
• Extra-virgin olive oil
• Salt
• Freshly ground black pepper

Prepare a charcoal grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).

Separate squid tentacles from bodies.  Combine squid and shrimp in a bowl; sprinkle with curry, and toss to combine.

Alternately thread squid bodies and tentacles, shrimp, pineapple, banana, onion and bay leaves, if using, onto 8 skewers.  Drizzle with oil and season with salt and pepper.  Grill skewers, turning once, until fish pieces are just opaque and cooked through, 6 to 8 minutes.