South-of-the-Border Shrimp Salad

• 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.

vinaigrette, olive oil, white balsamic vinegar, shallots, ground cumin, salt, black pepper, chili powder, fresh cilantro, salad, shrimp, oil, open, mixed salad greens, fresh corn kernels, tomatoes, poblano chiles, queso fresco

Taken from www.kraftrecipes.com/recipes/south-of-the-border-shrimp-salad-121823.aspx (may not work)