Summer Shrimp Salad With Cilantro

• 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)

1. To prepare dressing, combine broth and cornstarch in a small saucepan, stirring with a whisk; bring to a boil.
2. Cook 1 minute, stirring constantly.
3. Remove from heat; stir in juice and next 5 ingredients (juice through peppercorns).
4. Cool.
5. To prepare salad, combine shrimp and remaining ingredients in a large bowl.
6. Add dressing mixture to shrimp mixture, tossing well.
7. Serve, or refridgerate until ready.

vegetable broth, cornstarch, lime juice, extra virgin olive oil, sugar, ground cumin, salt, pepper, shrimp, yellow squash, zucchini, cherry tomatoes, fresh corn kernels, fresh cilantro

Taken from www.food.com/recipe/summer-shrimp-salad-with-cilantro-286727 (may not work)