Corn & Tomato Salad w/ shrimp & watercress

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

Ingredients:

1/4 cup(s) + 1tbsp extra virgin olive oil

6 ear(s) corn (2 1/2 c) kernals cut from cob

1 pint(s) grape tomatoes halved lengthwise

1/2 sm red onion thinly sliced lengthwise

1 tablespoon(s) flat leaf parsley chopped

1 tablespoon(s) snipped chives

1 1/2 teaspoon(s) coarsely chopped tarragon

2 tablespoon(s) white wine vinegar

1 pound(s) large shrimp shelled & deveined

1/2 teaspoon(s) lemon zest finely grated

1 tablespoon(s) lemon juice

1 bunch(es) watercress thick stems discarded

salt & freshly ground pepper

Directions:

1. Light grill. In lg skillet heat 1 tbsp olive oil add corn & cook over high heat stirring until softened about 4min. Transfer corn to bowl & let cool, add 2tbsp olive oil & tomatoes through vinegar, season w/ salt & pepper.
2. In a bowl toss shrimp w/ 1tbsp olive oil, season w/ salt & pepper, grill over high heat, turning once, until pink & curled about 3 min. Transfer to bowl & stir in lemon zest.
3. In lg bowl stir remaining 1tbspn olive oil & lemon juice season generously w/ salt & pepper. Add watercress toss in dressing to coat. Transfer watercress to plates, top w/ corn & tomato salad and grilled shrimp. Serve right away

By RecipeOfHealth.com