Corn and Tomato Salad with Shrimp and Watercress
Ingredients
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- 6 ears corn, kernels cut from the cob (2 1/2 cups)
- 1 pint grape tomatoes, halved lengthwise
- 1/2 small red onion, thinly sliced lengthwise
- 1 tablespoon flat-leaf parsley, chopped
- 1 tablespoon snipped chives
- 1 1/2 teaspoons tarragon, coarsely chopped
- 2 tablespoons white wine vinegar
- Salt and freshly ground pepper
- 1 pound shelled and deveined large shrimp
- 1/2 teaspoon lemon zest, finely grated
- 1 tablespoon lemon juice, fresh
- 1 bunch watercress, thick stems discarded
Directions
Light a grill.In a large skillet, heat 1 tablespoon of the olive oil.
Add the corn kernels and cook over high heat, stirring, until they are softened, about 4 minutes.
Transfer the corn to a bowl and let cool.
Add the tomatoes, onion, parsley, chives, tarragon, vinegar and 2 tablespoons of olive oil and season the corn salad with salt and pepper.
In a bowl, toss the shrimp with 1 tablespoon of the olive oil and season with salt and pepper.
Grill the shrimp over high heat, turning once, until pink and curled, about 3 minutes.
Transfer to a bowl and stir in the lemon zest.
In a large mixing bowl, stir the remaining 1 tablespoon of olive oil with the lemon juice and season generously with salt and pepper.
Add the watercress and toss in the dressing to coat.
Transfer the watercress to a large serving platter.
Top with the corn and tomato salad and the grilled shrimp and serve right away.