Salad with Chili-Garlic Shrimp
Ingredients
Shrimp
- 1 tsp chilie-garlic sauce
- 1/2 tsp cumin
- 1/2 tsp kosher salt
- 1/4 tsp black peppe
- 2 pounds uncooked, cleaned shrimp
- 5 tbsp extra virgin olive oil divided
- 2 ears corn
- 3 tomatoes cut into 1/2 inch wedges
- 1/3 English hothouse cucumber halved lengthwise, thinly sliced crosswise
Dressing
- 4 tsp fresh lime juice
- 2 tsp reduced sodium soy sauce
- 1 tsp toasted sesame oil (such as Asian)
Salad
Instructions
- 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.
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