Preparation

• 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.
• 把生菜和香菜剩下的dressing. Portion the greens onto four 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.