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. ---------------------------------------------------------------------------
Nutrition
Ingredients
