Heat oil in a large frying pan over medium heat. Add corn, garlic, and ginger, saute for 3 minutes without over browning.

Add shrimp and saute for another 3 or 4 minutes.

Add beans, butter, and sugar. Cook for another 3 or 4 minutes, stirring frequently.

Remove from heat, and fold in salt pepper and green onions.

divide salad onto 4 plates, spoon the shrimp mixture over the salad. Garnish with tomatoe wedges, and sprinkle with cashews, paprika, and cilantro.