is superb! The flavor is incredible and your family will love it. A new favorite!
Serves 4 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
2 tsp. honey
1/2 tsp. fish
1/4 cup plus
2 Tbs. extra-virgin olive oil
and freshly ground black pepper
2 cups fresh
1 fresh jalapeño,
cored, seeded, and finely diced
1-1/2 lb. large
shrimp, peeled and deveined
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.
the heat, add 2 Tbs. of the dressing, and toss well.
Toss the lettuce
and cilantro with the remaining dressing.
greens onto 4 plates.
Spoon the corn
and shrimp evenly onto the greens.
This salad makes
a great wrap sandwich; just wrap portions of salad in warm tortillas.
Tip: You can substitute frozen corn for fresh.
Let it thaw almost all the way and expect it to take a little longer to turn
(per serving): Size: based on 4 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.