field greens with shrimp, corn and ginger

How To Make field greens with shrimp, corn and ginger

• 1

  For the Ginger Dressing, mix the mayonnaise in a small bowl with the vinegar and water or orange juice.
• 2

  Whisk in the oil in a slow, thin stream.
• 3

  Press each ginger slice in a garlic press over a small glass, yielding about 2 teaspoons of juice.
• 4

  Add the ginger juice to the dressing to taste.
• 5

  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.)
• 6

  Cook corn kernels in a pot of simmering water for 5 minutes; drain. (This can be prepared ahead and set aside at room temperature.)
• 7

  Place a heavy small nonstick skillet over medium heat and film it with about 1 tablespoon of oil.
• 8

  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.)
• 9

  To serve, mix the corn and salad greens in a large bowl.
• 10

  Gently toss with enough dressing to coat lightly.
• 11

  Mound the salad in the center of 4 or 6 large plates.
• 12

  Mix the shrimp with several tablespoons of the remaining dressing to coat lightly.
• 13

  Arrange the shrimp around the salad.
• 14

  Sprinkle the salad with green onions.
• 15

  Serve immediately.
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