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.
