Summer Shrimp Salad, 8/25/14

      Capi Peck

      Trio'sServes 41 1/4 lbs. large Gulf shrimp in the shell2 ears corn on the cobs, steamed, grilled or roasted/ kernels removedFor the dressing:2 cloves garlic, smashed1 1/2 t. cumin1 t. paprika1/2 t. cayenne pepper1/2 c. lime juice1c. olive oil1/2 c. cilantro leavessalt to tasteCombine all dressing ingredients in bowl or jar. Whisk or shake well to combine. Set aside.2 Haas avocados, sliced1/2 c. cilantro leaves8 cups arugula or other greens of your choice?1 half Vidalia or sweet onion, thinly sliced1 pint cherry tomatoes, cut in half4 to 5 radishes, sliced1 c. toasted pumpkin seeds, lightly saltedBring a large pot of water to boil. Add crab boil, if desired. Add shrimp, cover the pot, remove from heat and let sit for 8 minutes. Pour into a colander and add ice to chill rapidly. Meanwhile, prepare the corn, make the vinaigrette, slice the avocado, tomatoes, radishes and onion. Toast the pumpkin seeds.When shrimp has cooled, peel and de-vein. Toss shrimp in a little of the dressing. Place arugula in a large mixing bowl. Add dressing to taste and toss gently. Mound on individual plates or a "family-style" platter. Scatter shrimp, avocado, tomato, onion and avocados over greens. Sprinkle with toasted pumpkin seeds.