Summer Garden Salad with Chili-Garlic Shrimp

232547

(43) Course Appetizers

Ingredients in this Recipe

1 large avocado, halved, peeled, pitted, cut into thin slices
1 teaspoon chili garlic sauce
1 teaspoon toasted sesame oil (such as Asian)
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/3 English hothouse cucumber, halved lengthwise, thinly sliced crosswise
1/4 teaspoon plus 1/8 teaspoon ground black pepper
2 ears of corn, husked
2 pounds uncooked large shrimp, peeled, deveined
2 tablespoons thinly sliced fresh mint leaves
2 teaspoons reduced sodium soy sauce
3 small tomatoes, cut into 1/2 inch thick wedges
4 teaspoons fresh lime juice
5 tablespoons extra virgin olive oil, divided

Recipe Preparation

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