Grilled Corn & Shrimp Salad

By dette

If you'd like a bolder flavor, before grilling corn, brush the dernels with olive oil, lime juice and fresh cilantro to taste.

Ingredients

• Dressing:
• 2 ears corn, husked
• 1 t. chili sauce
• 1/2 t. ground cumin
• 1/2 t. salt
• 1/4 t. pepper
• 2 lbs uncooiked large shrimp, peeled and cleaned3 T. olive oil, divided
• 2-3 tomatoes, cut into thin wedges
• 1/2 cucumber, halved lengthwise and thinly sliced
• 8 c. spring mix greens
• 1 avocado, pitted, peeled and thinly sliced
• Garnish: 2 T. fresh mint, thinly sliced
• 1/4 c. olive oil
• 2 T. plus 2 t. lime juice
• 4 t. soy suace
• 2 t. toasted sesame oil
• 1/4 t. pepper

Details

Servings 8

Preparation

Step 1

Grill or broil corn for about 5 minutes, until slightly browned but not burnt. Cool; slice off kernels and set aside. Stir together chili sauce, cuminm, salt and pepper in a large bowl. Add shrimp; toss to coat. Heat 3 tablespoons oil in a large skillet over high heat. Add half of shrimp; saute until no longer pink, about 3 minutes. Remove cooked shrimp to another large bowl; set aside. Add remaining oil to skillet; saute remaining shrimp. Cool. Add shrimp to bowl; stir in corn kernels, tomaotes and cucumber. chill. At serving time, arrange greens on a serving platter. Top with shrimjp mixture and avocado. Drizzle with dressing; sprinkle with mint.

Dressing:
Whisk all ingredients together; shill.