Spicy Shrimp Salad with Smoked Chile Vinaigrette

Total Time:
35 min
30 min
5 min

4 servings

  • 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
  • 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.

Smoked Chile Vinaigrette:
  • 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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