Summer Shrimp Salad With Cilantro

• 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

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.

dressing, vegetable broth, cornstarch, lime juice, extravirgin olive oil, sugar, ground cumin, salt, freshly ground black peppercorns, salad, shrimp, juliennecut yellow squash, juliennecut zucchini, cherry tomatoes, fresh corn kernels, fresh cilantro

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