Grilled Corn and Shrimp Salad



6 ears of corn
1/3 cup olive oil plus additional for brushing the corn and the shrimp
1 pound medium shrimp (about 25), shelled and deveined
1 red onion, chopped fine
1 large fresh jalapeņo chili including the seeds, minced (wear rubber gloves)
1/3 cup loosely packed fresh coriander, chopped fine
3 tablespoons fresh lemon juice
1 tablespoon white-wine vinegar
2 bunches of watercress, rinsed well, spun dry, and coarse stems discarded

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. 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.
2. 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 jalapeņo, and the coriander. 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.

Yield: 6 servings

Gourmet
July 1992