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
1 tsp. chili powder
4 tsp. salt
2 tsp. black pepper
1 cup cilantro, chopped
Salad
128 each uncooked medium-large shrimp, peeled, deveined
1 cup oil
1 qt. OPEN PIT Hickory Smoke Barbecue Sauce
6 gal. salad greens, torn
2 qt. roasted corn kernels
1 qt. tomatoes, chopped
2 cups poblano chiles, roasted, diced
2 cups queso fresco, crumbled
Description
Mexican BBQ Shrimp Salad With Chili Vinaigrette
Kraft Canada
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