Spicy Shrimp Salad with Smoked Chile Vinaigrette

Ingredients

• 3 tablespoons ancho chili powder 
• 1 teaspoon chile de arbol powder 
• 8 ounces arugula washed and dried
• 1 tablespoon chipotle pepper puree in adobo 
• 4 servings cilantro leaves chopped for garnish
• 0.3 cup cilantro leaves fresh chopped
• 0.3 teaspoon ground cinnamon 
• 0.3 teaspoon ground cumin 
• 1 tablespoon honey 
• 1 tablespoon brown sugar light
• 0.5 cup olive oil 
• 3 tablespoons olive oil 
• 0.3 cup rice wine vinegar 
• 4 servings salt and pepper freshly ground
• 24 large shrimp shelled deveined

Equipment

• bowl
• baking sheet
• oven
• blender

Directions

1. Preheat oven to 400 degrees F.
2. In a bowl, combine the ancho chili powder, light brown sugar, chile de arbol, cinnamon, and cumin, and set aside. In a medium size bowl, place the shrimp. Salt and pepper the shrimp aggressively. Then, sprinkle the shrimp with the spice mixture on both sides.
3. Place the shrimp on a baking sheet and drizzle with oil. Roast for 4 to 5 minutes, or until just cooked through.
4. Place the arugula in a bowl, drizzle with some of the Smoked Chile Vinaigrette and season with salt and pepper, to taste. Divide the seasoned arugula among 4 plates.
5. Place 6 shrimp around each plate.
6. Drizzle with more of the vinaigrette and chopped cilantro.
7. Combine vinegar, chipotle and cilantro in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. Season with honey, salt, and pepper, to taste.