Summer Garden Salad with Chili-Garlic Shrimp
['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']
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 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.
Cook corn in pot of boiling salted water until almost tender, about 5 minutes. Drain and cool. Cut corn kernels off cobs. Mix corn, tomatoes, and cucumber into shrimp.
Whisk remaining 2 tablespoons oil, 1/8 teaspoon pepper, lime juice, soy sauce, and sesame oil in medium bowl. (Shrimp mixture and dressing can be made 4 hours ahead. Cover separately and refrigerate.)
Combine shrimp mixture with any accumulated juices, avocado, greens, and mint in large bowl. Add dressing and toss to coat.
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