Ingredients
- 1 pound (about 36) small to medium shrimp, peeled and deveined, shells reserved
- 2 1/3 cup corn kernels (from 4 ears corn), cobs reserved
- 1 cup medium onion, quartered
- 10 cup strips orange zest, each 3 inches long (from
- 1 cup bay leaf
- 10 cup whole black peppercorns
- 6 cup water
- 1 cup white wine
- 2 tablespoon extra-virgin olive oil
- 2 teaspoon rice vinegar (not seasoned)
- 1 head bibb lettuce, leaves separated
- 2 head firm, ripe hass avocados, halved, pitted, peeled, sliced lengthwise, and cut into small pieces
- 1 cup fresh mint, leaves torn if large
Preparation
Baking 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.
