- 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.