Bibb & Cilantro Salad with Shrimp & Toasted Corn

Bibb & Cilantro Salad with Shrimp & Toasted Corn
Photo by Scott Phillips


  • 2 heads bibb or Boston lettuce, washed, dried, and torn into bite-size pieces (about 8 cups)
  • 2 tsp. honey
  • 1-½ lb. large shrimp, peeled and deveined
  • 2 cups fresh corn kernels
  • 3 Tbs. fresh lime juice
  • ½ tsp. fish sauce
  • ¼ cup plus 2 Tbs. extra-virgin olive oil
  • + 4 more ingredients
    • 1 fresh jalapeño, cored, seeded, and finely diced
    • 2 cups packed cilantro leaves, washed and dried
    • ¼ cup finely diced red onion
    • Kosher salt and freshly ground black pepper

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 nonst...

View full recipe at Fine Cooking


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