Recipe - Grilled Confetti Vegetables

6 Ears 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 lg Fresh jalapeno chili
including the seeds; minced
(wear rubber
; gloves)
1/3 cup Loosely packed fresh
coriander; chopped fine
3 tablespoon Fresh lemon juice
1 tablespoon Whitewine vinegar
2 bn 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, the jalapeno, 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.

Serves 6.

Gourmet July 1992

Converted by MC_Buster.

Converted by MM_Buster v2.0l.