3	medium ears of fresh corn, shucked, and kernels removed from the cob

1	jarred roasted red bell pepper, 5 ounces (150 g), packed in brine, drained, and coarsely chopped

1	small white onion, chopped

1/4	medium jicama, about 4 ounces(120 g) peeled and cut into julienne strips

1/4	teaspoon cumin seed

1	clove garlic, minced

2	tablespoons (30 ml) olive oil

2	tablespoons (30 ml) fresh lime juice

1	fresh jalapeño chile pepper, seeded and finely minced

1	pounds (480 g) peeled, cooked large shrimp, thawed if frozen

2	large ripe peaches

1	head radicchio, separated into leaves

1/4	cup (11 g) minced fresh herbs: cilantro, chervil, basil, mint, or flat-leaf parsley (for garnish)

freshly ground pepper

1. In a medium pot of boiling water, blanch the corn kernels for 2 minutes. Drain and refresh under running cold water. Put the corn in a large bowl; add the roasted pepper, onion, and jicama.
2. In a small skillet, toast the cumin seeds over medium heat, stirring constantly until fragrant, 1 to 2 minutes. Remove the seeds from the skillet, let cool slightly, then crush them with a mortar and pestle or in a spice grinder.
3. In a glass measure, combine crushed umin seeds, olive oil, lime juice, garlic, and jalapeño. Whisk to combine.
4. Lay the thawed shrimp in a shallow dish and pour on the cumin-olive oil mixture. Toss to coat. (Salad can be made ahead up to this point, each part covered, and refrigerated.)
5. Wash and peel the peaches (if necessary, dip the peaches in boiling water for 1 minute to facilitate removing the skin). Cut in half and remove the pits. Slice into wedges and add to the salad bowl.
6. When ready to serve, arrange 2 or 3 radicchio leaves on individual dinner plates. Toss the corn-peach mixture and spoon onto the leaves.
7. Arrange the shrimp over the salad and spoon on any remaining dressing.
8. If desired, garnish with chopped herbs. Season with pepper.