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
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By AlisaP
Haddon Heights, NJ
on June 13, 2011
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I made this for my Cooking Club and it was a hit! Couple of things- no one on the planet knows what chile de arbol powder is (just kidding, I couldn't find it anywhere. So, I used the ancho & regular chile powder and it was great. I had to increase the roasting time to around 20 min- not sure if anyone else had this issue. Also, I subbed the honey for agave nectar which was great but a little too sweet. So, I added a bit more of the adobo and it turned out perfect. Might add some avocado to the salad next time!
By nerdepifisis_12...
Moreno Valley, 43
on June 07, 2010
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I TRY TO MAKE THIS SALAD AS OFTEN AS POSSIBLE. GREAT FLAVOR, AWESOME COMBINATIONS HERE BOBBY. THIS IS MY BOYFRIEND AND MY FAVORITE SALAD EVER. I HAVE TO DOUBLE THE RECIPE BECAUSE WE EACH GET THIRDS AND FOURTHS, hehehe :-
By jcazzola_435241
morrisville, NC
on June 15, 2006
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my husband and i had "salad" week, and i made this shrimp salad on the last day. it was by far the easiest and best tasting. some of the most flavorful shrimp i've had in a while. the dressing is also perfect consistency, it coats the lettuce perfectly. i love the fact you can have this meal made in under 20 mins. i'm making it for the 3rd time in two weeks, you've gotta try it!!!! there's no way to mess this one up!
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