1. Add extra virgin olive oil to a large skillet over medium heat. Once oil is hot, add chopped garlic and cook for about 1 minute. Add cumin and red pepper flakes, and sauté, approximately 2 more minutes to let flavors blend together.
2. Add shrimp to skillet. Carefully add tequila and cook 1 to 2 minutes until alcohol burns off. Season with dried chipotle powder and salt, to taste. Sauté shrimp about 3 to 5 minutes, until fully cooked. Then add chopped cilantro, toss, and set shrimp aside on a plate.
3. In a large salad bowl, toss spinach, roasted red peppers, red onion, and garbanzo beans.
4. In medium bowl, whisk all dressing ingredients together. You can alter to your desired taste by adding additional chili powder. Top with avocado slices and sautéed shrimp.

Nutrition score per serving: 342 calories, 16g fat (2g saturated), 17g carbs, 22g protein, 6g fiber, 124mg calcium, 2mg iron, 1,148mg sodium