Spicy Shrimp and Arugula Salad

1¼-1½ pounds frozen large raw, peeled, tail-on shrimp, thawed

3 tablespoons olive oil

½ teaspoon salt

½ teaspoon pepper

1 tablespoon smoked chipotle powder

1 teaspoon cumin

1 tablespoon brown sugar, optional

Salad

2 bags (5 ounces each) pre-washed arugula

¼ cup olive oil

1 lemon, juiced

Sea salt

Parmesan cheese

Heat broiler to 500 degrees.

Run cool water over shrimp to remove any ice. Drain, pat dry and place into a large bowl. Add olive oil and stir to coat. Add chipotle powder, cumin, salt, pepper and brown sugar (if using). Stir to thoroughly coat shrimp with the mixture.

Transfer shrimp to a broiler or grill pan and cook shrimp until firm and no longer transparent, about 6 minutes. Set aside and keep warm.

Put the arugula in a large bowl; toss with olive oil and lemon juice. Divide greens onto 6 dinner plates; sprinkle each plate of greens with a pinch of coarse ground sea salt and some shaved parmesan. Divide shrimp among plates. Serve with good Italian bread and the wine of your choice.

Serves six.