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Summer Shrimp Salad With Cilantro




Source of Recipe


Internet


List of Ingredients




For the dressing:
1/2 cup vegetable broth
1 1/2 teaspoons cornstarch
3 tablespoons fresh lime juice
2 teaspoons extra-virgin olive oil
3/4 teaspoon sugar
1/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon freshly ground black peppercorns

For the salad:
1 pound medium shrimp, cooked and peeled
1 1/2 cups julienne-cut yellow squash
1 1/2 cups julienne-cut zucchini
1 1/2 cups cherry tomatoes, halved
1 cup fresh corn kernels (about 2 ears)
2 tablespoons minced fresh cilantro


Recipe



To prepare the dressing: Combine broth and cornstarch in a small saucepan, stirring with a whisk; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; stir in juice, oil, sugar, cumin, salt and pepper. Cool.

To prepare the salad: Combine shrimp and remaining ingredients in a large bowl. Add dressing mixture to shrimp mixture, tossing well.

Makes 4 servings (serving size 1 3/4 cups).