Ingredients

• 1/2 C vegetable broth
• 1 1/2 t cornstarch
• 3 T lime or lemon juice
• 2 t olive oil
• 3/4 t sugar
• 1/4 t cumin
• 1 lb shrimp, peeled, cooked, and chilled
• 1 1/2 C yellow squash, julienne-cut
• 1 1/2 C zucchini, julienne-cut
• 1 1/2 C cherry tomatoes, halved
• 2 ears corn kernels
• 2 T cilantro, minced

Instructions

1. Boil the broth and cornstarch 1 minute, whisking constantly. Remove from heat, whisk in the lime or lemon juice, olive oil, sugar and cumin, then season to taste and let cool.
2. Toss the shrimp, squash, zucchini, tomatoes, corn and cilantro in the dressing.
3. Plate and serve chilled.

Source: Cooking Light, pg 209

Contributed by: Skip