Shrimp Adobo with Arugula, Mango and Chipotle Citrus Vinaigrette

Directions

1. Break apart dried chilies and discard seeds and stems. Heat olive oil in a medium pot over moderate heat and add the white onion. Sauté, for 3 to 4 minutes and add the garlic, cloves, cinnamon stick, and cumin seeds and sauté, another 2 minutes, stirring frequently. Add the chilies and sauté, another minute before adding the water and bringing to a simmer. Reduce the heat to low and simmer mixture until the water is reduced by half. Place into a blender and blend until smooth. Press through a fine-mesh strainer and reserve.
2. Combine shallot, garlic, balsamic, orange juice, salt and pepper, honey and sour cream (if using) in a small jar with a tight-fitting lid and shake to combine thoroughly. Add olive oil and then shake to emulsify. Set aside.
3. Heat grill to medium-high. Season shrimp with salt and pepper and using a grill pan, cook shrimp until done. Remove from heat into a bowl &, add a splash of balsamic. Alternatively: Heat a large sauté, pan and add Fustini's oils. Salt &, pepper shrimp and add to the pan, sauté,ing each side for 2-3 minutes and finishing with a splash of balsamic. To serve spread adobo sauce on a tortilla, layer arugula, and mango slices and top with shrimp. Drizzle Vinaigrette over top.