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Bold Barbecue.

BBQ Shrimp Salad & BBQ Steak Salad With Cool Cilantro-Lime Dressing

This is a great salad to make using leftovers or random ingredients from your fridge and cupboards. I had a leftover cooked steak and some frozen shrimp, so I used that to top the salads along with other festive ingredients! It’s simple, delicious and full of bold flavors!

Serves 2-4.


  • 1 1/2 cups frozen shrimp, thawed (cooked & tail on) and/or 1 medium steak, cooked
  • 2 tbsp barbecue sauce (Sweet Baby Ray’s suggested)
  • 1 bag butter lettuce
  • 1/4 cup reduced-fat shredded mozzarella or other reduced fat-cheese
  • 1 cup corn (you could use frozen, fresh or canned)
  • 1/4 cup black beans
  • 2 plum tomatoes, sliced
  • 2 limes
  • 1/4 cup fresh cilantro
  • 2 tbsp olive oil
  • 1 tbsp reduced-fat sour cream
  • garlic salt/black pepper

To make the dressing, combine the olive oil, juice from 2 limes, cilantro, sour cream and a dash of garlic salt/black pepper together in the food processor and blend until smooth. Pour the dressing over the lettuce in a large bowl and add the tomatoes, corn and black beans and toss.

For the steak: Slice the cooked steak and put in a pan on medium heat. Allow the steak to heat up and put 1 tbsp of barbecue sauce over top and stir together. About 2-5 minutes.

For the shrimp: Take the tails of the shrimp and put in a pan on medium heat. Allow the shrimp to heat up and put 1 tbsp of barbecue sauce over the top and stir together. About 2-5 minutes.

Take the lettuce mixture and put a heaping pile on a plate, topping it with shredded mozzarella the barbecue shrimp and/or steak over top.

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