Poached Shrimp With Lime-Ginger Corn Salad

Democracy Dies successful Darkness

For the shrimp

• 4 1/2 cups water
• 1 cupful distilled achromatic vinegar
• 10 ample peeled and deveined shrimp (defrosted if frozen)

For the dressing

• 1/2 cupful water
• 3 tablespoons sugar
• 1 1-inch portion peeled ginger root, chopped crosswise into 5 bladed slices
• Juice from 2 ample limes (about 1/4 cup)
• 1/4 cupful packed, chopped cilantro leaves
• 1 spoon finely chopped and seeded jalapeño pepper
• 2 tablespoons canola oil
• Salt
• Freshly crushed achromatic pepper

For the salad

• 2 cups freshly shucked and cooked maize kernels (may substitute low-sodium canned corn, drained)
• 1/2 cupful coarsely chopped babe spinach leaves (may substitute arugula)
• 1/4 cupful finely chopped reddish doorbell capsicum (from the crockery bar)
• 1/4 cupful finely chopped greenish doorbell capsicum (from the crockery bar)
• 1/4 cupful finely chopped reddish onion
• Salt
• Freshly crushed achromatic pepper