• Course: Main Course
• Features: Fast, Kid-Friendly

Ingredients:

• 4 1/2 cups water
• 1 cup distilled white vinegar
• 10 large peeled and deveined shrimp (defrosted if frozen)

• 1/2 cup water
• 3 tablespoons sugar
• 1 1-inch piece peeled ginger root, cut crosswise into 5 thin slices
• Juice from 2 large limes (about 1/4 cup)
• 1/4 cup packed, chopped cilantro leaves
• 1 teaspoon finely chopped and seeded jalapeño pepper
• 2 tablespoons canola oil
• Salt
• Freshly ground black pepper

• 2 cups freshly shucked and cooked corn kernels (may substitute low-sodium canned corn, drained)
• 1/2 cup coarsely chopped baby spinach leaves (may substitute arugula)
• 1/4 cup finely chopped red bell pepper (from the salad bar)
• 1/4 cup finely chopped green bell pepper (from the salad bar)
• 1/4 cup finely chopped red onion
• Salt
• Freshly ground black pepper

Directions:

For the shrimp: Fill a medium bowl with ice and cold water to create an ice-water bath for the shrimp.
Combine the water and vinegar in a large saucepan; bring to a boil over medium-high heat. Add the shrimp and cook (poach) for 2 minutes, then transfer them to the ice-water bath until cool.

For the dressing: Combine the water, sugar and ginger in a medium saucepan; bring to a boil over high heat, stirring until the sugar has dissolved. Reduce the heat to medium-low and cook (uncovered) for 5 minutes, then remove from the heat. Discard the ginger slices and let cool. Add the lime juice, cilantro and jalapeño pepper, then slowly whisk in the oil. Season with salt and pepper to taste.

For the salad: Combine the corn, arugula or spinach, red and green bell peppers and red onion in a medium container; mix well. Season with salt and pepper to taste.

To assemble: Add 1/2 cup of the dressing to the salad and toss lightly to coat. Taste and adjust with more dressing, as needed. Divide between individual plates, then top with the shrimp.

Recipe Source:

From Kevin Mesiah of Seafoodie in Reston.

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