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Bibb & Cilantro Salad with Shrimp & Toasted Corn


Serves four as a light main course.

  • 2 heads bibb or Boston lettuce, washed, dried, and torn into bite-size pieces (about 8 cups)
  • 2 cups packed cilantro leaves, washed and dried
  • 1/4 cup finely diced red onion
  • 3 Tbs. fresh lime juice
  • 2 tsp. honey
  • 1/2 tsp. fish sauce
  • 1/4 cup plus 2 Tbs. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 2 cups fresh corn kernels
  • 1 fresh jalapeño, cored, seeded, and finely diced
  • 1-1/2 lb. large shrimp, peeled and deveined
You can substitute frozen corn for fresh. Let it thaw almost all the way and expect it to take a little longer to turn golden.

Put the lettuce and cilantro in a large bowl, cover with a damp paper towel, and refrigerate. In a small bowl, combine the onion, lime juice, honey, and fish sauce. Whisk in 1/4 cup of the oil. Season with 1/4 tsp. salt and several grinds of pepper.

Heat the remaining 2 Tbs. oil in a large nonstick skillet over medium heat until shimmerring. Add the corn and jalapeño and cook, stirring frequently, until the corn is golden, 4 to 5 minutes. Add the shrimp and cook until pink and cooked through, about 4 minutes. Remove from the heat, add 2 Tbs. of the dressing, and toss well.

Toss the lettuce and cilantro with the remaining dressing. Portion the greens onto four plates. Spoon the corn and shrimp evenly onto the greens. Serve immediately.

Serving Suggestions

This salad makes a great wrap sandwich; just wrap portions of salad in warm tortillas.

nutrition information (per serving):
Size : based on four servings, Calories (kcal): 456, Fat (kcal): 24, Fat Calories (g): 213, Saturated Fat (g): 4, Protein (g): 39, Monounsaturated Fat (g): 17, Carbohydrates (mg): 23, Polyunsaturated Fat (mg): 3, Sodium (g): 518, Cholesterol (g): 332, Fiber (g): 3,

Photo: Scott Phillips

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