Summer Shrimp Salad With Cilantro - cooking recipe

Ingredients

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 pepper
1 lb medium shrimp, cooked and peeled
1 1/2 cups yellow squash, julienne-cut
1 1/2 cups zucchini, julienne-cut
1 1/2 cups cherry tomatoes, halved
1 cup fresh corn kernels (about 2 ears)
2 tablespoons fresh cilantro, minced (or fresh basil)

Preparation

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