Spicy Shrimp Salad with Smoked Chile Vinaigrette

• 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

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.
3. In a medium size bowl, place the shrimp.
4. Salt and pepper the shrimp aggressively.
5. Then, sprinkle the shrimp with the spice mixture on both sides.
6. Place the shrimp on a baking sheet and drizzle with oil.
7. Roast for 4 to 5 minutes, or until just cooked through.
8. Place the arugula in a bowl, drizzle with some of the Smoked Chile Vinaigrette and season with salt and pepper, to taste.
9. Divide the seasoned arugula among 4 plates.
10. Place 6 shrimp around each plate.
11. Drizzle with more of the vinaigrette and chopped cilantro.
12. Combine vinegar, chipotle and cilantro in a blender and blend until smooth.
13. With the motor running, slowly add the oil until emulsified.
14. Season with honey, salt, and pepper, to taste.

ancho chili powder, light brown sugar, ground cinnamon, ground cumin, shrimp, salt, olive oil, arugula, vinaigrette, cilantro, rice wine vinegar, pepper puree, cilantro, olive oil, honey, salt

Taken from www.foodnetwork.com/recipes/bobby-flay/spicy-shrimp-salad-with-smoked-chile-vinaigrette-recipe.html (may not work)