Sunday, July 8, 2012

Summer Garden Salad w/Chili-Garlic Shrimp

Out here in the Mid-Atlantic, we've been sweltering for a week.  It is hot, humid, and miserable.  Every decision of the day is colored by the heat, and how to avoid it.  So this delightful salad from Bon Appetit was a great dinner to throw together.  It uses the best of summer produce, requires only a quick turn at the barbeque grill, and produces an outstandingly flavorful meal.  By using a frying pan on our grill burner to cook the shrimp, we completely avoided heating the kitchen.
  • 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 
  • 1 large avocado, halved, peeled, pitted, cut into thin slices
  • 8 cups (loosely packed) mixed baby greens  I used arugula)
  • 2 tablespoons thinly sliced fresh mint leaves
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.

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.

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.)

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


  1. OMG this sounds amazing! Shrimp is one of my favorites & the seasonings used here are wonderful. Thanks for sharing....can't wait to try it. Did you know that raw corn is just as sweet as cooked and it will add some more crunch to this fabulous recipe? it's one less thing to cook.