Summer Salad with Garlic-Chili Shrimp

Okay, well I know it's not summer anymore, but the thermostat is still reaching 70+ here in California, we still have beautiful produce, and I'm always looking for a complete meal worthy salad. This is what I made for dinner lastnight, along with Pioneer Womans Easy Seseme Noodles. Delicious!!

Shrimp:

1 teaspoon chili-garlic sauce *I couldnt find this sauce, so I used 1 ts. Sriracha Chili Sauce, mixed with 2 minced garlic cloves and a few dashes of white rice vinegar and I wouldnt change it, it was yummy*

1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon
2 pounds uncooked large shrimp, peeled, deveined
3 tablespoons extra-virgin olive oil, divided

Salad:
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
1 large avocado, halved, peeled, pitted, cut into thin slices

4 cups (loosely packed) mixed baby greens
Dressing:
3 teaspoons fresh lime juice
2 teaspoons reduced-sodium soy sauce
1 teaspoon toasted sesame oil (such as Asian)
2 tbs. olive oil
*I added a dash of ground ginger and 1 small minced garlic clove*

Toasted sesame seeds for garnish *I would also add some almonds or chow mein noodles or raw ramen noodles for a crunch, it was lacking texture* Add to the salad.

For Shrimp:  Mix chili-garlic sauce, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Add shrimp and toss to coat. * I did this an hour 40 min prior to marinate*

Heat 2 tablespoons oil in heavy large nonstick skillet over med-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.

Cut corn from husks. In same pan used to cook the shrimp, saute the corn until brown. Add to salad.

Dressing:  Whisk 2 tablespoons oil, lime juice, soy sauce, garlic, ginger, salt, pepper and sesame oil in medium bowl.

Top the salad with the shrimp, and dressing and toss, serve. Made 4 servings.
Bon Apetite