Ingredients Jump to Instructions ↓

  1. 3 tablespoons ancho chili powder

  2. 1 tablespoon light brown sugar

  3. 1 teaspoon chile de arbol powder

  4. 1/4 teaspoon ground cinnamon

  5. 1/4 teaspoon ground cumin

  6. 24 large shrimp, shelled and deveined Salt and freshly ground pepper

  7. 3 tablespoons olive oil

  8. 8 ounces arugula, washed and dried Smoked Chile Vinaigrette, recipe follows Chopped cilantro leaves, for garnish

  9. 1/4 cup rice wine vinegar

  10. 1 tablespoon chipotle pepper puree in adobo

  11. 1/4 cup chopped fresh cilantro leaves

  12. 1/2 cup olive oil

  13. 1 tablespoon honey Salt and freshly ground pepper

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees F. 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. Place the shrimp on a baking sheet and drizzle with oil. Roast for 4 to 5 minutes, or until just cooked through. 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. Place 6 shrimp around each plate. Drizzle with more of the vinaigrette and chopped cilantro 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.


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