Name: Field Greens with Shrimp, Corn and Ginger
Ingredients: 3 tb Mayonnaise; 3 tb Champagne vinegar or white wine vinegar; 1 tb Water or orange juice; 3 tb Olive oil; 1 Piece fresh gingerroot, (2 inch) peeled and thinly sliced 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 c Packed bite sized mixed salad greens, (about 7 ounces); 2 tb Fresh minced green onions or chives

Truly, I believe that idleness has led to more sin than almost any other habit that could be named. I suspect it is the mother of many sins of the flesh – the mother of adultery, sexual immorality, drunkenness, and many other deeds of darkness that I do not have time to name. Let your own conscience say whether I speak the truth or not. You were once idle, and immediately the devil knocked at the door and came in.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
		Tvfn	1	Servings

INGREDIENTS

3	tb	Mayonnaise
3	tb	Champagne vinegar or white wine vinegar
1	tb	Water or orange juice
3	tb	Olive oil
1		Piece fresh gingerroot, (2 inch) peeled and thinly sliced 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	c	Packed bite sized mixed salad greens, (about 7 ounces)
2	tb	Fresh minced green onions or chives

INSTRUCTIONS

GINGER DRESSING
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 MC-Recipe
Digest V1 #632 by "Ed Bauman" <BIRCHCREEK@msn.com> on May 31, 97

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