Ingredients Jump to Instructions ↓

  1. 6 Corn

  2. 1/3 cup 78ml Olive oil plus additional for brushing the corn and the shrimp

  3. 1 lb 454g / 16oz Medium shrimp (about 25) - shelled and deveined

  4. 1 Red onion - chopped fine

  5. 1 Fresh jalapeno chili including the seeds - minced (large)

  6. 1/3 cup 48g / 1.7oz Loosely packed fresh coriander - chopped fine

  7. 3 tablespoons 45ml Fresh lemon juice

  8. 1 tablespoon 15ml White-wine vinegar

  9. 2 Watercress - rinsed well, spun dry, and coarse, stems discarded

Instructions Jump to Ingredients ↑

  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. Let the corn cool until it can be handled. 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.

  3. 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. Stir in the onion, the jalapeno, and the coriander.

  4. 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. Pour the dressing over the corn mixture and combine the salad well. Divide the watercress among 6 plates and spoon the salad over it.


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