INGREDIENTS

INSTRUCTIONS

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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