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.