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Bibb and Cilantro Salad with Shrimp and Toasted Corn

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Bibb and Cilantro Salad with Shrimp and Toasted Corn

 

This recipe is superb! The flavor is incredible and your family will love it. A new favorite!

Serves 4 as a light main course.

 

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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

*

 

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 4 plates.

Spoon the corn and shrimp evenly onto the greens.

Serve immediately.

 

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 golden.

 

 

Nutrition information (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.

 


 

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