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Ingredients

Serves 4

• 1 pound (about 36) small to medium shrimp, peeled and deveined, shells reserved
• 2 1/3 cups corn kernels (from 4 ears corn), cobs reserved
• 1 medium onion, quartered
• 10 strips orange zest, each 3 inches long (from 1 orange), orange reserved and halved
• 1 bay leaf
• 10 whole black peppercorns
• 6 cups water
• 1 cup white wine
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons rice vinegar (not seasoned)
• Coarse salt and freshly ground pepper
• 1 head Bibb lettuce, leaves separated
• 2 firm, ripe Hass avocados, halved, pitted, peeled, sliced lengthwise, and cut into small pieces
• 1 cup fresh mint, leaves torn if large

Description

Small Shrimp Are Perfect For A Summery Salad That Combines Corn And Avocado And Is Enlivened With A Citrus Dressing.

Martha Stewart