Heirloom Organic Farms in Hollister. We met with David from the farm who was very knowledgeable about all the different types of greens and shared samples with us of various flowers and furry greens. The large summer tomatoes and crisp cucumbers in our salad were from Capay Farms, our avocados were from the kind Will of Brokaw Nursey in Ventura County. The shrimp was from San Francisco Fish Company at the Ferry Building. We had a simple tangy lime and sesame dressing to tie together the shrimp and bitter greens.
4 teaspoons chili garlic sauce
1 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
2.5 pounds uncooked shrimp, peeled and divined
2 ears corn
3 small tomatoes cut into 1/2 inch thick wedges
2/3 large cucumber, halved and thinly sliced
1 large avocado, thinly sliced
8 cups loosely packed mixed greens
2 tablespoons mint leaves
4 tablespoons lime juice
1 teaspoon roasted sesame oil
2 tablespoons olive oil
1 teaspoon rice vinegar
1. Mix the chili garlic sauce, cumin, salt and pepper in a bowl. Add in the shrimp and toss to coat evenly. Cover and refrigerate.
2. Heat olive oil on medium high heat on a skillet. Add half the shrimp and cook for about 3 minutes or until done. Use tongs and transfer to a plate and set aside.
3. Bring a pot of water to a boil. Place the corn ears in the water for 5 minutes then run under cold water. Remove the kernels from the ears with a sharp knife.
4. In a separate bowl whisk together the lime juice, rice vinegar, sesame oil, olive oil and pepper.
5. In a large salad bowl, place the mixed greens, corn, tomato wedges, avocado, cucumber and mint. Place a few pieces of grilled shrimp on top and drizzle the dressing over the salad. Enjoy!