Name: Summer Garden Salad with Chili-Garlic Shrimp
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

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