Recipes Ingredients Seafood Recipes Shrimp Recipes Shrimp and Corn Salad in Bibb Lettuce Cups Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 Small shrimp are best for this recipe, but medium or chopped large shrimp can also be used. Ingredients 1 pound (about 36) small to medium shrimp, peeled and deveined, shells reserved 2 ⅓ 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 Directions 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. 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. 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. Rate it Print