Poached Shrimp With Lime-Ginger Corn Salad

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Washington Post


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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 jalapeƱo pepper

2 tablespoons canola oil


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

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