Field Greens with Shrimp, Corn and Ginger

Directions

1. 1

   Ginger dressing: 3 Tablespoons mayonnaise 3 Tablespoons Champagne vinegar or white wine vinegar 1 Tablespoon water or orange juice 3 Tablesp

2. 2

   Whisk in the oil in a slow, thin stream

3. 3

   Press each ginger slice in a garlic press over a small glass, yielding about 2 teaspoons of juice

4. 4

   Add the ginger juice to the dressing to taste

5. 5

   Season with salt and pepper

6. 6

   This can be prepared ahead, covered and set aside at room temperature for about 2 hours or refrigerated until 1 hour before serving.) Cook c

7. 7

   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

8. 8

   Add the shrimp and cook until just pink, for about 2 minutes total, turning with tongs halfway