Spicy Shrimp Salad with Smoked Chile Vinaigrette (Bobby Flay) |
|
 |
Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
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 |
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. 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. Smoked Chile Vinaigrette:
5. 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.
|
|