Charred Corn and Grilled Shrimp Chopped Salad

By Paul Briand

Celebrity chef Bobby Flay loves to grill and will grill anything and everything as part of his recipes.

His cookbook -- "Bobby Flay's Grill It!" -- was a Father's Day gift last year and is the source of this week's recipe as we get more deeply into the outdoor grilling season (at least here in northern New England).

This recipe leans heavily on corn charred on the grill and shrimp, also grilled.

Ingredients
6 ears of corn, husked and cleaned
1/4 cup of canola oil
Black pepper
12 ounces (21 to 24 count) of peeled and deveined shrimp
Jalapenos, to taste (optional for those who can't take the heat)
1 ripe avocado, pitted and finely diced
2 beefsteak tomatoes, seeded and diced
3 tablespoon rice wine vinegar
2 teaspoons honey
1/2 cup extra virgin olive oil
1/4 cup fresh cilantro leaves
2 cups chopped watercress or romaine lettuce
1/2 cup coarsely crushed tortilla chips

Directions
1. With grill heated to high, brush the ears of corn with oil and season with pepper, then grill until slightly charred on all sides;
2. Remove cobs from heat, let cool and use a knife to remove kernels and transfer into medium bowl;
3. Grill the shrimp until done, then cut in half and add to bowl;
4. Add jalapenos, avocado and tomatoes;
5. Whisk the lime juice, vinegar, honey and olive oil together in a small bowl and season with pepper. Pour over the corn and shrimp mixture, add cilantro, and toss;
6. Arrange the watercress (or lettuce) on a large platter and spoon the corn and shrimp salad over the top, sprinkle with crumbled tortilla chips and serve.