2 ears corn, husked
1 t. chili sauce
1/2 t. ground cumin
1/2 t. salt
1/4 t pepper
2 lbs. uncooked large shrimp, peeled and cleaned
3 T. olive oil, divided
2 to 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
Asian sesame salad dressing to taste
Garnish: 2 T. fresh mint, thinly sliced
Grilled or broil corn for about 5 minutes, until lightly browned. Cool; slice off kernels and set aside. Stir together chili sauce, cumin, salt and pepper in a large bowl. Add shrimp; toss to coat. Heat oil in a large skillet over high heat. In a bowl, combine shrimp, corn, tomatoes and cucumber; chill. At serving time, arrange greens on a serving platter. Top with shrimp mixture and avocado. Drizzle with dressing; sprinkle with mint. Makes 8 to 10 servings.
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