Ancho Shrimp Salad

This salad was inspired by an amazing lunch we had at Le Pain Quotidien.  It is spicy, fresh, and uses simple flavors!  This is a great lunch or weeknight meal.  We enjoyed every bite and I hope you do too!

Ancho Shrimp Salad

Dressing:

1 roasted red pepper

1 clove of garlic, peeled

3 TBS of flaxseed oil

1/2 tsp of Ancho Chile powder

1/4 tsp of salt and pepper

Combine all the ingredients in a small food processor or blender.  Pulse until smooth.

Shrimp:

1 lb of medium shrimp, peeled and cleaned

2 TBS of tomato paste

1/2 tsp of salt and pepper

1/2 tsp of Ancho chile powder

1 TBS of lime juice

3 TBS of olive oil

Rinse and dry the shrimp.  In a large resealable bag, combine the tomato paste, salt, pepper, chile powder, lime juice, and olive oil.  Shake to combine.  Add the shrimp and marinate in the refrigerator for at least 30 minutes but no more than 2 hours.  Place the shrimp and marinade on a lightly oiled roasting pan.  Cook for 12 minutes at 425 degrees or until the shrimp are just pink.  

Salad:

1 mango, peeled and chopped

5oz of fresh baby spinach

1 medium tomato, diced

2 roasted red peppers, chopped

Combine all the components of the salad  in a large bowl.  Add 1/2 the dressing and mix well.  Add more if needed but I only used half.  Then add the shrimp.  Serve and enjoy!