Summer Shrimp Salad With Cilantro
|Vegetable broth||1⁄2 Cup (8 tbs)|
|Cornstarch||1 1⁄2 Teaspoon|
|Fresh lime juice||3 Tablespoon|
|Extra virgin olive oil||2 Teaspoon|
|Ground cumin||1⁄4 Teaspoon|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Medium shrimp||1 Pound, cooked and peeled|
|Julienned yellow squash||1 1⁄2 Cup (24 tbs)|
|Julienned zucchini||1 1⁄2 Cup (24 tbs)|
|Cherry tomatoes||1 1⁄2 Cup (24 tbs), halved|
|Fresh corn kernels||1 Cup (16 tbs) (About 2 Ears)|
|Minced fresh cilantro||2 Tablespoon|
1. To prepare dressing, combine vegetable 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 and next 5 ingredients (through peppercorns). Cool.
2. To prepare salad, combine shrimp and remaining ingredients in a large bowl. Add dressing mixture to shrimp mixture, tossing well.