Summer Shrimp Salad with Cilantro

Ingredients

• Dressing:
• 1/2 cup vegetable broth
• 1 1/2 teaspoons cornstarch
• 3 tablespoons fresh lime juice
• 2 teaspoons extravirgin olive oil
• 3/4 teaspoon sugar
• 1/4 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black peppercorns
• 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

Preparation

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