*  Exported from  MasterCook  *
                 Field Greens With Shrimp, Corn And Ginger
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Tvfn
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Ginger dressing:
    3      Tablespoons   mayonnaise
    3      Tablespoons   Champagne vinegar or white wine vinegar
    1      Tablespoon    water or orange juice
    3      Tablespoons   olive oil
    1      Piece         fresh gingerroot -- (2 inch) peeled and
                         thinly sliced crosswise
                         Salt and freshly ground black pepper to
    1      Large Ear     white (or yellow) corn -- husked and kernels
                         About 1 tablespoon olive oil
   24      Large         uncooked shrimp -- shelled and
    7      Cups          packed bite sized mixed salad greens -- (about 7 
    2      Tablespoons   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 
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