Ingredients
- 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
Directions
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: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
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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