Summer Shrimp Salad With Cilantro Recipe
Ingredients
| Vegetable broth | 1/2 Cup (16 tbs) (DRESSING:) | |
| Cornstarch | 11/2 Teaspoon (DRESSING:) | |
| Lime juice | 3 Tablespoon (DRESSING:) | |
| 2 teaspoons extravirgin olive oil | ||
| Sugar | 3/4 Teaspoon (DRESSING:) | |
| Ground cumin | 1/4 Teaspoon (DRESSING:) | |
| Salt | 1/2 Teaspoon (DRESSING:) | |
| Black peppercorns | 1/4 Teaspoon (DRESSING:) | |
| 1 pound medium shrimp, cooked and peeled | ||
| 11/2 cups julienne-cut yellow squash | ||
| 11/2 cups julienne-cut zucchini | ||
| Cherry tomatoes | 11/2 Cup (16 tbs), halved (SALAD:) | |
| Corn kernels | 1 Cup (16 tbs) (SALAD:) | |
| Cilantro | 2 Tablespoon, minced (SALAD:) | |
Directions
1. To prepare dressing, combine vegetable 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 (through peppercorns). Cool.
2. To prepare salad, combine shrimp and remaining ingredients in a large bowl. Add dressing mixture to shrimp mixture, tossing well.
2. To prepare salad, combine shrimp and remaining ingredients in a large bowl. Add dressing mixture to shrimp mixture, tossing well.
Chef
