field greens with shrimp, corn and ginger

How To Make field greens with shrimp, corn and ginger

• Step 1
  For the Ginger Dressing, mix the mayonnaise in a small bowl with the vinegar and water or orange juice.
• Step 2
  Whisk in the oil in a slow, thin stream.
• Step 3
  Press each ginger slice in a garlic press over a small glass, yielding about 2 teaspoons of juice.
• Step 4
  Add the ginger juice to the dressing to taste.
• Step 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.)
• Step 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.)
• Step 7
  Place a heavy small nonstick skillet over medium heat and film it with about 1 tablespoon of oil.
• Step 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.)
• Step 9
  To serve, mix the corn and salad greens in a large bowl.
• Step 10
  Gently toss with enough dressing to coat lightly.
• Step 11
  Mound the salad in the center of 4 or 6 large plates.
• Step 12
  Mix the shrimp with several tablespoons of the remaining dressing to coat lightly.
• Step 13
  Arrange the shrimp around the salad.
• Step 14
  Sprinkle the salad with green onions.
• Step 15
  Serve immediately.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!