Spicy Shrimp and Green Chile Goat Cheese Salad

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I had to improvise with several things; I didn't have special ancho or chile de arbol powder; I used regular old chile powder. In place of the chipotle pepper puree and honey (2 tablespoons, I used a balsamic/chipotle glaze I had in the pantry, and that worked great! And I made focaccia instead of the gaufrettes, and sprinkled the top with the spice blend that you use on the shrimp. I added some extra things to the salad: tomatoes, corn, cucumbers, pine nuts... it made for a great dinner!

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I served this at my 30th Birthday and everyone loved it.

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I would have rated this 5 stars if it didn't take so long to make! The flavors were amazing. I couldn'r find the chile de arbol powder, so I ommitted it and it still tasted great. Next time I entertain, I would make the smaoked vinaigrette and the green chile goat cheese a day ahead to save time. I made this recipe that serves 4 as an entree salad for my husband and myself and it was just the right amount.
From: Cooking in Atlanta