Heat oven broiler. Place ancho chiles in a blender with water, vinegar, coriander, cumin, salt, pepper and olive oil. Process marinade. Place shrimp in a bowl and cover with ¾ cup of the marinade. Reserve remaining marinade for greens. Let rest for 30 minutes. Broil shrimp just until done, about 5 minutes.

Place the eggs, salt, pepper, mustard and lemon juice in a blender. Process just to mix, about 5 seconds. With blender running, add olive oil in a very thin, slow, stream. Add enough oil until mayonnaise begins to thicken to desired consistency. Add anchovies, cilantro and capers and stir to mix. Refrigerate until ready to serve.

Place greens in a bowl. Sprinkle with reserved marinade, salt and pepper. Toss.

To serve, place a small amount of greens in center of plate. Place two shrimp over greens and spoon mayonnaise over shrimp and greens.

Note: Mayonnaise may be placed in a plastic squeeze bottle and drizzled over shrimp and greens.