SPICY SHRIMP SALAD WITH SMOKED CHILE VINAIGRETTE

Spicy Shrimp Salad with Smoked Chile Vinaigrette image

Provided by Bobby Flay

Time 35m

Yield 4 servings

Number Of Ingredients 17

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

Steps:

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.
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.