Field Greens with Shrimp, Corn and Ginger
| Yield: | 1 Servings |
| Categories: |
| GINGER DRESSING | ||
| 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 |
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