Summer Shrimp Salad with Cilantro

Shrimp-salad-ck-709849-l

(2) Course Dressings and Sauces

Ingredients in this Recipe

1 1/2 cups cherry tomatoes, halved
1 1/2 cups julienne cut yellow squash
1 1/2 cups julienne cut zucchini
1 1/2 teaspoons cornstarch
1 cup fresh corn kernels (about 2 ears)
1 pound medium shrimp, cooked and peeled
1/2 cup vegetable broth
1/2 teaspoon salt
1/4 teaspoon freshly ground black peppercorns
1/4 teaspoon ground cumin
2 tablespoons minced fresh cilantro
2 teaspoons extravirgin olive oil
3 tablespoons fresh lime juice
3/4 teaspoon sugar

Recipe Preparation

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