Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke
Yield
4 servings (serving size: 1 3/4 cups)

This light summer salad features a vinaigrette dressing. If you don't have cilantro, the salad's just as good with fresh basil.

How to Make It

Step 1

To prepare 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 and next 5 ingredients (juice through peppercorns). Cool.

Step 2

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

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