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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
1/3 cup loosely packed fresh cilantro, chopped fine
1/4 cup Moondance Marinade
2 bunches of watercress, rinsed well, spun dry, and coarse stems discarded
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. 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 and the cilantro.
In a small bowl, whisk together Moondance Marinade and olive oil. Pour
the dressing over the corn mixture and combine the salad well. Divide
the watercress among 6 plates and spoon the salad over it.
Serves 6
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