Recipe: Poached Shrimp with Lime-Ginger Corn Salad

POACHED SHRIMP WITH LIME-GINGER CORN SALAD

FOR THE SHRIMP:
4 1/2 cups water
1 cup distilled white vinegar
10 large peeled and deveined shrimp (defrosted if frozen)
FOR THE DRESSING:
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 jalapeno pepper
2 tablespoons canola oil
Salt and freshly ground black pepper (to taste)
FOR THE SALAD:
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

TO PREPARE 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.

TO MAKE 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 jalapeno pepper, then slowly whisk in the oil. Season with salt and pepper to taste.

TO MAKE 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.

Any leftover dressing can be refrigerated for up to 1 week.

TO MAKE AHEAD:
Each component of this refreshing main course (shrimp, salad, dressing) can be made up to 2 days in advance (and refrigerated separately). Assemble on the same day it will be served.

Makes 2 servings
Source: Kevin Mesiah, Seafoodie, Reston, VA to The Washington Post, July 23, 2008