Mexican Spicy Shrimp Salald |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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. 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) |
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.
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