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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.
Combine shallot, garlic, Fustini’s Jalapeno Lime, orange juice, salt and pepper, and Great Lakes Honey in a small jar with a tight-fitting lid and shake to combine thoroughly. Add Fustini’s Chipotle Olive Oil and then shake to emulsify. Set aside.
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 Fustini's Jalapeno Lime balsamic.
Alternatively: Heat a large sauté pan and add Fustini's oils. Salt & pepper shrimp and add to the pan, sautéing each side 2-3 minutes and finish with a splash of Fustini's Jalapeno Lime balsamic.
To serve spread adobo sauce on a tortilla, layer arugula, mango slices and top with shrimp. Drizzle Vinaigrette over top.
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