Summer Garden Salad with Chili Garlic Shrimp

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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