Summer Garden Salad with Chili-Garlic Shrimp

Ingredients

• 1 large avocado pitted peeled halved cut into thin slices
• 1 teaspoon chili-garlic sauce 
• 0.3  hothouse cucumber english halved lengthwise thinly sliced
• 2  ears of corn husked
• 2 tablespoons mint leaves fresh thinly sliced
• 0.5 teaspoon ground cumin 
• 0.3 teaspoon ground pepper black
• 0.5 teaspoon kosher salt 
• 4 teaspoons juice of lime fresh
• 2 teaspoons soya sauce reduced-sodium
• 8 cups baby greens mixed loosely packed ()
• 5 tablespoons olive oil extra-virgin divided
• 1 teaspoon sesame oil toasted (such as Asian)
• 2 pounds shrimp deveined uncooked peeled
• 3 small tomatoes cut into 1/2-inch-thick wedges

Equipment

• bowl
• frying pan
• whisk
• pot
• tongs

Directions

1. Mix chili-garlic sauce, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl.
2. Add shrimp and toss to coat.
3. Heat 2 tablespoons oil in heavy large nonstick skillet over high heat until hot.
4. Add half of shrimp and sauté until cooked through, about 3 minutes. Using tongs, transfer shrimp to plate.
5. Add 1 tablespoon oil to same skillet.
6. Add remaining shrimp and sauté until cooked through, about 3 minutes.
7. Transfer shrimp to plate and cool.
8. Cook corn in pot of boiling salted water until almost tender, about 5 minutes.
9. Drain and cool.
10. Cut corn kernels off cobs.
11. Mix corn, tomatoes, and cucumber into shrimp.
12. 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.)
13. Combine shrimp mixture with any accumulated juices, avocado, greens, and mint in large bowl.
14. Add dressing and toss to coat.
15. To prevent the avocado from turning brown, rinse the slices under cold water. They should retain their color for up to 2 hours.