Corn and Tomato Salad with Shrimp and Watercress

1. Light a grill. In a large skillet, heat 1 tablespoon of the olive oil. Add the corn kernels and cook over high heat, stirring, until they are softened, about 4 minutes. Transfer the corn to a bowl and let cool. Add the tomatoes, onion, parsley, chives, tarragon, vinegar and 2 tablespoons of olive oil and season the corn salad with salt and pepper.
2. In a bowl, toss the shrimp with 1 tablespoon of the olive oil and season with salt and pepper. Grill the shrimp over high heat, turning once, until pink and curled, about 3 minutes. Transfer to a bowl and stir in the lemon zest.
3. In a large mixing bowl, stir the remaining 1 tablespoon of olive oil with the lemon juice and season generously with salt and pepper. Add the watercress and toss in the dressing to coat. Transfer the watercress to a large serving platter. Top with the corn and tomato salad and the grilled shrimp and serve right away.

Yield: 6 servings