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Name: Field Greens with Shrimp, Corn and Ginger
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 lg Ear white (or yellow) corn,; 3 tb olive oil; 1 Piece fresh gingerroot, (2; 1 tb Water or orange juice; Salt; About 1 tablespoon olive oil; 7 c Packed bite sized mixed; 3 tb Champagne vinegar or white; 2 tb Fresh minced green onions or; 3 tb Mayonnaise; 24 lg Uncooked shrimp, shelled and

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INGREDIENTS

1 lg Ear white (or yellow) corn,
3 tb olive oil
1 Piece fresh gingerroot, (2
GINGER DRESSING
1 tb Water or orange juice
Salt
About 1 tablespoon olive oil
7 c Packed bite sized mixed
3 tb Champagne vinegar or white
2 tb Fresh minced green onions or
3 tb Mayonnaise
24 lg Uncooked shrimp, shelled and

Servings

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" on May 31, 97

NOTES

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Field Greens with Shrimp, Corn and Ginger

1 lg Ear white (or yellow) corn,
3 tb olive oil
1 Piece fresh gingerroot, (2
 GINGER DRESSING
1 tb Water or orange juice
 Salt
 About 1 tablespoon olive oil
7 c Packed bite sized mixed
3 tb Champagne vinegar or white
2 tb Fresh minced green onions or
3 tb Mayonnaise
24 lg Uncooked shrimp, shelled and

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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Nutrition

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Serving Size: 1 Serving (99g)
Recipe Makes: 1 Servings

Calories: 435
Calories from Fat: 356 (82%)

Amt Per Serving		% DV

	Total Fat 39.6g	53 %
	Saturated Fat 5.7g	29 %
	Monounsaturated Fat 15.3g
	Polyunsanturated Fat 16.9g
Cholesterol 22.9mg		7 %
Sodium 627.5mg		22 %
Potassium 13.1mg		0 %
Total Carbohydrate 21.3g		6 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 21.2g
Protein 0.8g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 435

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