Summer Garden Salad with Chili-Garlic Shrimp

Ingredients

• •1 teaspoon chili-garlic sauce
• •½ teaspoon ground cumin
• •½ teaspoon kosher salt
• •¼ teaspoon ground black pepper
• •2 pounds uncooked large shrimp
• •5 tablespoons extra-virgin olive oil
• •2 ears corn
• •3 small tomatoes
• •⅓ whole English hothouse cucumber
• •4 teaspoons fresh lime juice
• •2 teaspoons reduced-sodium soy sauce
• •1 teaspoon toasted sesame oil
• •1 large avocado
• •8 cups mixed baby greens
• •2 tablespoons fresh mint leaves

Cooking Instructions

1. 1.

   Mix chili-garlic sauce, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Add shrimp and toss to coat. Heat 2 tablespoons oil in heavy large nonstick skillet over high heat until hot. Add half of shrimp and sauté until cooked through, about 3 minutes. Using tongs, transfer shrimp to plate. Add 1 tablespoon oil to same skillet. Add remaining shrimp and sauté until cooked through, about 3 minutes. Transfer shrimp to plate and cool.

   10 min

2. 2.

   Cook corn in pot of boiling salted water until almost tender, about 5 minutes. Drain and cool. Cut corn kernels off cobs. Mix corn, tomatoes, and cucumber into shrimp.

   15 min

3. 3.

   Whisk remaining 2 tablespoons oil, 1/8 teaspoon pepper, lime juice, soy sauce, and sesame oil in medium bowl. (Shrimp mixture and dressing can be made 4 hours ahead. Cover separately and refrigerate.)

   5 min

4. 4.

   Combine shrimp mixture with any accumulated juices, avocado, greens, and mint in large bowl. Add dressing and toss to coat.

   5 min