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South-of-the-Border Shrimp Salad

 
Yield:
8 gal. or 32 servings, 4 cups each

Ingredients

Ingredients Weights Measures
Chili Vinaigrette
olive oil 2 lb. 1 qt.
white balsamic vinegar 1 lb. 2 cups
shallots, minced 3-1/2 oz. 1 cup
GREY POUPON Country Dijon Mustard - 1/4 cup
ground cumin - 1/4 cup
salt - 4 tsp.
black pepper - 2 tsp.
chili powder - 2 tsp.
fresh cilantro, chopped 2 oz. 1 cup
Salad
uncooked large shrimp, peeled, deveined 6-1/2 lb. 128 each
oil 8 oz. 1 cup
OPEN PIT Original Restaurant Recipe Barbecue Sauce 40 fl oz 1 qt.
mixed salad greens, torn 6 lb. 6 gal.
fresh corn kernels, roasted 2-1/2 lb. 2 qt.
tomatoes, chopped 1 lb. 1 qt.
poblano chiles, roasted, diced 1 lb. 2 cups
queso fresco, crumbled 1 lb. 2 cups

Directions

CHILI Vinaigrette: Beat all ingredients except cilantro with whisk until well blended. Stir in cilantro. Refrigerate until ready to use.

SALAD:
BRUSH shrimp lightly with oil. Grill on medium-high heat 7 to 8 min. or until shrimp turn pink, turning occasionally and brushing with barbecue sauce after 5 min.

FOR each serving: Combine 3 cups greens, 1/4 cup corn, 2 Tbsp. tomatoes and 1 Tbsp. chiles. Add 3 Tbsp. Chili Vinaigrette; toss to coat. Place on serving plate; top with 4 shrimp and 1 Tbsp. cheese.

Kraft Kitchens Tips

Make Ahead
Chili Vinaigrette can be stored in refrigerator up to 3 days before using as directed.
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