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Dressing:
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1/2 cup vegetable broth
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1 1/2 tsp cornstarch
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3 tbsp fresh lime juice
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2 tsp extra-virgin olive oil
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3/4 tsp sugar
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1/4 tsp ground cumin
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1/2 tsp salt
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1/4 tsp ground black peppercorns
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Salad:
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1 lb. medium shrimp, cooked & peeled
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1 1/2 cups julienne-cut yellow squash
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1 1/2 cups julienne-cut zucchini
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1 1/2 cups cherry tomatoes, halved
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1 cup fresh corn kernels (about 2 ears)
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2 tbsp minced fresh cilantro (or basil)
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