Shrimp and Corn Salad in Bibb Lettuce Cups

Ingredients in this Recipe

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

See Full Recipe at Martha Stewart