Recipe - Field Greens With Shrimp Corn And Ginger

GINGER DRESSING
3 tablespoon Mayonnaise
3 tablespoon Champagne vinegar or white
wine vinegar
1 tablespoon Water or orange juice
3 tablespoon Olive oil
1 Piece fresh gingerroot, (2
inch) peeled and thinly
cut or sliced up crosswise
Salt and freshly ground
black pepper to taste
1 lg Ear white (or yellow) corn,
husked and kernels removed
About 1 tablespoon olive oil
24 lg Uncooked shrimp, shelled and
deveined
7 cup Packed bite sized mixed
salad greens, (about 7
ounces)
2 tablespoon Fresh minced green onions or
chives

For the Ginger Dressing, mix the mayonnaise in a small bowl with the
vinegar and water or orange juice. Whisk in the oil in a slow, thin stream.
Press each ginger slice in a garlic press over a small glass, yielding
about 2 teaspoons of juice. Add the ginger juice to the dressing to taste.
Season with salt and pepper. (This can be prepared ahead, covered and set
aside at room temperature for about 2 hours or refrigerated until 1 hour
before serving.) Cook corn kernels in a pot of simmering water for 5
minutes; drain. (This can be prepared ahead and set aside at room
temperature.) Place a heavy small nonstick skillet over medium heat and
film it with oil. Add the shrimp and cook until just pink, for about 2
minutes total, turning with tongs halfway. (This can be prepared ahead and
set aside at cool room temperature for several hours.) To serve, mix the
corn and salad greens in a large bowl. Gently toss with enough dressing to
coat lightly. Mound the salad in the center of 4 or 6 large plates. Mix the
shrimp with several tablespoons of the remaining dressing to coat lightly.
Arrange the shrimp around the salad. Sprinkle the salad with green onions.
Serve immediately. Yield: 4 to 6 servings

Recipe by: CHEF DU JOUR MICHEL RICHARD SHOW #DJ9352 Posted to MCRecipe
Digest V1 #632 by "Ed Bauman" BIRCHCREEK@msn.com on May 31, 97