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1
Preheat oven to 400 degrees.
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2
In a bowl, combine the ancho chile powder, light brown sugar, chile de arbol, cinamon, and cumin, and set aside.
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3
In a medium size bowl, place the shrimp.
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4
Salt and pepper the shrimp aggressively.
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5
Then, sprinkle the shrimp with the spice mixture on both sides.
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6
Place the shrimp on a baking sheet and drizzle with oil.
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7
Roast for 4 to 5 minutes, or until just cooked through.
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8
Place the arugula in a bowl, drizzle with some of the Smoked Chile Vinaigrette and season with salt and pepper, to taste.
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9
Divide the seasoned arugula among 4 plates.
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10
Place 6 shrimp around the plate.
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11
Spread the gaufrettes with the Green Chile Goat Cheese and place along side each shrimp.
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12
Drizzle with more of the vinaigrette and chopped cilantro.
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13
Combine vinegar, chipotle and cilantro in a blender and blend until smooth.
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14
With the motor running, slowly add the oil until emulsified.
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15
Season with honey, salt, and pepper, to taste.
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16
For the Gaufrettes: Heat oil in a medium high-sided pan to 360 degrees F. Slice potatoes on a mandoline into gaufrettes.
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17
Fry the potatoes in batches until golden brown on both sides.
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18
Drain on a plate lined with paper towels and salt immediately.
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19
For the Green Chile Goat Cheese: Place chile and goat cheese in a food processor and process until combined.
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20
Season with salt and pepper.
