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
• 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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Instructions

1. Preheat oven to 400 degrees F.
2. 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.
3. 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.
4. 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.