Grilled Shrimp Salad with Black Eyed Peas and Citrus-Chile Vinaigrette Recipe | Tyler Florence | Foo

Ingredients

• Extra-virgin olive oil
• 3 garlic cloves, smashed
• 1 fresh green chile, halved
• 1 pound dried black eyed peas
• 2 (4-ounce) smoked ham hocks
• 2 bay leaves
• 2 quarts water
• Kosher salt
• freshly ground black pepper
• 1 vine-ripe tomato, seeded and chopped
• 2 canned chipotle peppers in adobo, chopped
• 1 teaspoon sugar
• 1 orange, zested and juiced
• 1 lime, zested and juiced
• 1 lemon, zested and juiced
• 3 pounds extra large shrimp, peeled and butterflied
• 2 tablespoons Ancho Chili Powder, recipe follows
• 1/2 lime, juiced
• 2 large handfuls fresh cilantro leaves, chopped
• 1 bunch green onions, white and green parts, chopped
• 3 vine-ripe tomatoes, chopped
• 1 jalapeno, thinly sliced
• 3 ancho chiles, seeded and hand-torn into pieces
• 2 tablespoons chili powder
• 2 tablespoons ground coriander
• 1 tablespoon ground cumin
• 1 tablespoon sweet paprika
• 1 tablespoon dried oregano
• 1 tablespoon garlic powder
• 1/4 teaspoon ground cinnamon