Summer Garden Salad with Chili-Garlic Shrimp |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 teaspoon chili-garlic sauce |
1/2 teaspoon ground cumin |
1/2 teaspoon kosher salt |
1/4 teaspoon plus 1/8 teaspoon ground black pepper |
2 pounds uncooked large shrimp, peeled, deveined |
5 tablespoons extra-virgin olive oil, divided |
2 ears of corn, husked |
3 small tomatoes, cut into 1/2-inch-thick wedges |
1/3 english hothouse cucumber, halved lengthwise, thinly sliced crosswise |
4 teaspoons fresh lime juice |
2 teaspoons reduced-sodium soy sauce |
1 teaspoon toasted sesame oil (such as asian) |
1 large avocado, halved, peeled, pitted, cut into thin slices |
8 cups (loosely packed) mixed baby greens |
2 tablespoons thinly sliced fresh mint leaves |
Directions:
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.
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.
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.)
4. Combine shrimp mixture with any accumulated juices, avocado, greens, and mint in large bowl. Add dressing and toss to coat.
5. Test-kitchen tip: To prevent the avocado from turning brown, rinse the slices under cold water. They should retain their color for up to 2 hours.
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