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 Recipe #382073."
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 44.37 ml dried ancho chile powder (adjust to taste)
- 14.79 ml brown sugar
- 4.92 ml arbol chile, powder (adjust to taste)
- 1.23 ml ground cinnamon
- 1.23 ml ground cumin
- 24 large shrimp, shelled and deveined
- salt & freshly ground black pepper
- 44.37 ml olive oil
- 226.79 g spinach, washed and dried
- 177.44 ml smoked chile vinaigrette (See Smoked Chile Vinaigrette)
-
Garnish
- chopped cilantro leaf
directions
- Preheat oven to 400 degrees F.
- 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.
- Generously salt and pepper the shrimp; then, sprinkle 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.
- Place the spinach in a bowl, drizzle with some of the Smoked Chile Vinaigrette and season with salt and pepper, to taste.
- Divide the seasoned spinach among 4 plates.
- Place 6 shrimp around each plate and drizzle with more of the vinaigrette. Garnish with chopped cilantro.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This one did not work out for me. The ingredients just don't go together, it's just a bunch of things in a bowl. This could be fine to use up leftovers.
RECIPE SUBMITTED BY
Galley Wench
Oro Valley, Arizona
"Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside . . . Chardonnay in one hand . . .chocolate in the other; the body thoroughly used up, totally worn out and screaming "WOO-HOO, what a ride!!"
