Corn & Tomato Salad with Shrimp & Watercress, June

By [e-mail]

Ingredients

• 1/4 C + 1 T EVOO
• 2 1/2 C kernels of corn cut from cob (@6 ears)
• 1 pt. grape tomatoes, halved
• 1/2 thinly sliced small red onion
• 1 T chopped Italian parsley
• 1 T snipped chives
• 1 1/2 t coarsely chopped tarragon
• 2 T white wine vinegar
• Salt & pepper
• 1 lb. large shrimp
• 1/2 t finely grated lemon zest
• 1 T lemon juice
• 1 bunch watercress

Preparation

Step 1

Light grill. In large skillet, heat 1 T EVOO. Add corn kernels & cook over hi heat, stirring, until softened, @ 4 in. Transfer to bowl & let cool. Add tomatoes, onion, parsley, chives, tarragon, vinegar & 2 T EVOO. Season with salt & pepper.

In bowl, toss shrimp with 1 T EVOO & season with salt & pepper. Grill over hi heat, turning once,@3 min. Transfer to bowl & stir in lemon zest.

In large mixing bowl, stir in remaining 1 T EVOO with lemon juice & season generously with salt & pepper. Add watercress; toss to coat. Transfer watercress to large serving platter. Top with corn & tomato salad & grilled shrimp.

235 Cal