Mexican Spicy Shrimp Salald

Note, the original recipe was written for the CRAZE E salad contest using their ingredients, however I have since modified the recipe using my favorite ingredients.The dressing is using Smoked Chile Vinaigrette.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 3  tablespoons dried ancho chile powder (adjust to taste)
• 1  tablespoon brown sugar
• 1  teaspoon arbol chile, powder (adjust to taste)
• 1⁄4 teaspoon ground cinnamon
• 1⁄4 teaspoon ground cumin
• 24  large shrimp, shelled and deveined
•  salt & freshly ground black pepper
• 3  tablespoons olive oil
• 8  ounces spinach, washed and dried
• 3⁄4 cup  smoked chile  vinaigrette (See Smoked Chile Vinaigrette)

• Garnish

•  chopped cilantro leaf

Directions

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. Generously salt and pepper the shrimp; then, sprinkle with the spice mixture on both sides.
5. Place the shrimp on a baking sheet and drizzle with oil.
6. Roast for 4 to 5 minutes, or until just cooked through.
7. Place the spinach in a bowl, drizzle with some of the Smoked Chile Vinaigrette and season with salt and pepper, to taste.
8. Divide the seasoned spinach among 4 plates.
9. Place 6 shrimp around each plate and drizzle with more of the vinaigrette. Garnish with chopped cilantro.