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Recipes

Summer Garden Salad with Chili-Garlic Shrimp

By Jamie PurviancePhotography by Mark Thomas

3.0

(1)

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Recipe information

  • Yield

    6 main-course

Ingredients

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 (such as Asian)

1

large avocado, halved, peeled, pitted, cut into thin slices

8

cups (loosely packed) mixed baby greens

2

tablespoons thinly sliced fresh mint leaves

Need to make a substitution?

Preparation

  1. Step 1

    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.

    Step 2

    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.

    Step 3

    Whisk remaining 2 tablespoons oil, 1/8 teaspoon pepper, lime juice, soy sauce, and sesame oil in medium bowl. DO AHEAD:Shrimp mixture and dressing can be made 4 hours ahead. Cover separately and refrigerate.

    Step 4

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

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