“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:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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