Shrimp and Corn Salad in Bibb Lettuce Cups


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


  • 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


  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.

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