Ingredients
1/4
tsp plus 1/8 tsp ground black pepper
2
pounds uncooked large shrimp, peeled, deveined
5
tbsp extra-virgin olive oil, divided
3
small tomatoes, cut into 1/2-inch-thick wedges
1/3
English hothouse cucumber, halved lengthwise, thinly sliced crosswise
2
tsp reduced-sodium soy sauce
1
tsp toasted sesame oil (such as Asian)
1
large avocado, halved, peeled, pitted, cut into thin slices
8
cups (loosely packed) mixed baby greens
2
tbsp 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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