Corn & Tomato Salad w/ shrimp & watercress

from Brian Bistrong

Yield: 6 servings
Community Recipe from


  • 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


  1. 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. 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. 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
December 2011

This recipe is a personal recipe added by Millissa and has not been tested or endorsed by MyRecipes.

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