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.

No additional tips available.

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

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.

South-of-the-Border Shrimp Salad

How did you like this recipe?

Frequently Asked Questions