Instructions: Put enough water on to boil to cook 6 ears of corn. Cook the corn and remove it to a plate to cool a bit.

Prepare marinade by mixing all ingredients well in a medium mixing bowl.

Add shrimp and refrigerate until you are ready to grill (no longer than 30 minutes).

Cut the corn from the cob and mix it together with the napalitos and the 1/3 cup of reserved escabeche liquid. Place corn mixture in refrigerator until needed.

Grill shrimp.

Divide the greens and place on salad plates. Push greens to outer edge of plate. Divide the corn mixture into 6 portions and mound each portion in the center of salad plate. Arrange 5 shrimp, tail up, toward the center of plate by nestling each in the corn mixture.

Mix together the red bell pepper and escabeche and sprinkle over each salad.

Garnish each salad with one of those beautiful Habanero peppers!

PANTRY : If corn is not in season, substitute two twelve ounce bags of frozen corn.

**Escabeche is pickled jalapeno peppers. If the jar you find has onions with it, then mince a couple of onion pieces as well.

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