Shrimp and corn salad in Bibb lettuce cups

By SMSchreiber

Ingredients

• INGREDIENTS
• • 1 pound (about 36) small to medium shrimp, peeled and deveined, shells reserved
• • 2 1/3 cups corn kernels (from 4 ears corn), cobs reserved
• • 1 medium onion, quartered
• • 10 strips orange zest, each 3 inches long (from 1 orange), orange reserved and halved
• • 1 bay leaf
• • 10 whole black peppercorns
• • 6 cups water
• • 1 cup white wine
• • 2 tablespoons extra-virgin olive oil
• • 2 teaspoons rice vinegar (not seasoned)
• • Coarse salt and freshly ground pepper
• • 1 head Bibb lettuce, leaves separated
• • 2 firm, ripe Hass avocados, halved, pitted, peeled, sliced lengthwise, and cut into small pieces
• • 1 cup fresh mint, leaves torn if large

Details

Servings 4

Preparation

Step 1

DIRECTIONS
1. Bring shrimp shells, corncobs, onion, orange zest, bay leaf, peppercorns, water and wine to a simmer in a large pot. Cook for 15 minutes. Strain through a fine sieve; discard solids. Return liquid to pot, and bring to a boil. Add shrimp and corn kernels, and cook until shrimp are opaque, 2 to 3 minutes. Strain, reserving 1 tablespoon cooking liquid. Refrigerate until chilled, up to 2 hours.

2. Whisk together reserved poaching liquid, oil and vinegar in a large bowl. Season with salt and pepper. Juice 1 orange half into bowl. Add shrimp and corn, and toss to coat. Refrigerate until chilled, 10 to 15 minutes.

3. Arrange lettuce leaves on each of 4 plates. Top with a scoop of shrimp-corn mixture. Top with avocado and mint, and drizzle with juices from bowl. Juice remaining orange half over tops, and season with salt.

TIPS
Small shrimp are best for this recipe, but medium or chopped large shrimp can also be used.