Summer Garden Salad with Chili-Garlic Shrimp

Summer Garden Salad with Chili-Garlic Shrimp
Photo by Mark Thomas

Ingredients

  • 1 teaspoon chili-garlic sauce
  • 2 teaspoons reduced-sodium soy sauce
  • 8 cups mixed baby greens
  • 3/8 teaspoon ground black pepper
  • 1/3 English hothouse cucumber
  • ½ teaspoon ground cumin
  • 1 teaspoon sesame oil (such as Asian)
  • + 8 more ingredients
    • 4 teaspoons fresh lime juice
    • 2 ears corn
    • 5 tablespoons extra-virgin olive oil
    • 2 tablespoons fresh mint leaves
    • 3 small tomatoes
    • ½ teaspoon kosher salt
    • 1 large avocado
    • 2 pounds uncooked large shrimp, peeled, deveined

Mix chili-garlic sauce, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Add shrimp and toss to coat. Heat 2 tablespoons oil in heavy large nonstick skillet over high heat until hot. Add half of shrimp and sauté until cooked through, about 3 minutes. Using tongs, transfer shrimp t...

View full recipe at Epicurious

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