Spicy Shrimp Salad with Smoked Chile Vinaigrette

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3 tablespoons ancho chili powder

1 tablespoon light brown sugar

1 teaspoon chile de arbol powder

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cumin

24 large shrimp, shelled and deveined

Salt and freshly ground pepper

3 tablespoons olive oil

8 ounces arugula, washed and dried

Smoked Chile Vinaigrette, recipe follows

Chopped cilantro leaves, for garnish

Smoked Chile Vinaigrette:

1/4 cup rice wine vinegar

1 tablespoon chipotle pepper puree in adobo

1/4 cup chopped fresh cilantro leaves

1/2 cup olive oil

1 tablespoon honey

Salt and freshly ground pepper