Grilled Corn and Shrimp Salad

1. 1

   Brush the corn with some of the additional oil and grill it on a rack set about 6 inches over glowing coals, turning it, for 15 minutes, or until it is golden brown.

2. 2

   Let the corn cool until it can be handled.

3. 3

   Working over a bowl, with serrated knife cut the kernels from the cobs and with the back of the knife scrape the pulp from the cobs.

4. 4

   Brush the shrimp with some of the additional oil, grill them on the rack, turning them, for 6 to 8 minutes, or until they are cooked through, and transfer them to the bowl.

5. 5

   Stir in the onion, the jalapeno, and the coriander

6. 6

   In a small bowl whisk together the lemon juice, the vinegar, and salt and pepper to taste, add the remaining 1/3 cup oil in a stream, whisking, and whisk the dressing until it is emulsified.

7. 7

   Pour the dressing over the corn mixture and combine the salad well.

8. 8

   Divide the watercress among 6 plates and spoon the salad over it.

* Per serving · 4 servings · Values may vary.

No additional tips available.