South-of-the-Border Shrimp Salad Recipe

Name: South-of-the-Border Shrimp Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chili Vinaigrette; 1 qt. olive oil; 2 cups white balsamic vinegar; 1 cup shallots, minced; 1/4 cup GREY POUPON Country Dijon Mustard; 1/4 cup ground cumin; 4 tsp. salt; 2 tsp. black pepper; 2 tsp. chili powder; 1 cup fresh cilantro, chopped; Salad; 128 each uncooked large shrimp, peeled, deveined; 1 cup oil; 1 qt. OPEN PIT Original Restaurant Recipe Barbecue Sauce; 6 gal. mixed salad greens, torn; 2 qt. fresh corn kernels, roasted; 1 qt. tomatoes, chopped Safeway 1 lb For $1.29 thru 02/09; 2 cups poblano chiles, roasted, diced; 2 cups queso fresco, crumbled

Servings: persons

Chili Vinaigrette
1 qt. olive oil
2 cups white balsamic vinegar
1 cup shallots, minced
1/4 cup GREY POUPON Country Dijon Mustard
1/4 cup ground cumin
4 tsp. salt
2 tsp. black pepper
2 tsp. chili powder
1 cup fresh cilantro, chopped
Salad
128 each uncooked large shrimp, peeled, deveined
1 cup oil
1 qt. OPEN PIT Original Restaurant Recipe Barbecue Sauce
6 gal. mixed salad greens, torn
2 qt. fresh corn kernels, roasted
1 qt. tomatoes, chopped Safeway 1 lb For $1.29 thru 02/09
2 cups poblano chiles, roasted, diced
2 cups queso fresco, crumbled

1
Chili Vinaigrette: Beat all ingredients except cilantro with whisk until well blended.
2
Stir in cilantro.
3
Refrigerate until ready to use.
4
Salad: Brush shrimp lightly with oil.
5
Grill on medium-high heat 7 to 8 min.
6
or until shrimp turn pink, turning occasionally and brushing with barbecue sauce after 5 min.
7
For each serving: Combine 3 cups greens, 1/4 cup corn, 2 Tbsp.
8
tomatoes and 1 Tbsp.
9
chiles.
10
Add 3 Tbsp.
11
Chili Vinaigrette; toss to coat.
12
Place on serving plate; top with 4 shrimp and 1 Tbsp.
13
cheese.

4069

kcal

Calories

Fat

Carbs

774

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Chili Vinaigrette, 1 qt. olive oil, 2 cups white balsamic vinegar, 1 cup shallots, minced, and more.

Yes, South-of-the-Border Shrimp Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

South-of-the-Border Shrimp Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions