SUMMER GARDEN SALAD WITH CHILI-GARLIC SHRIMP

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

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 saut=E9 until cooked through, about 3 minutes. Using
tongs, transfer shrimp to plate. Add 1 tablespoon oil to same skillet.
Add remaining shrimp and saut=E9 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.

Test-kitchen tip: To prevent the avocado from turning brown, rinse the
slices under cold water. They should retain their color for up to 2
hours.=20

Makes 6 main-course servings.