Ingredients

Dressing: 1/2 cup vegetable broth (I used chicken) 1 1/2 tsp cornstarch 3 TBS fresh lime juice 2 tsp olive oil 3/4 tsp sugar 1/4 tsp ground cumin 1/2 tsp salt 1/4 tsp pepper 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 (I used frozen) 2 TBS minced fresh cilantro 1. To prepare dressing combine broth and cornstarch in small pan stirring with whisk, bring to boil. Cook 1 minute, stirring constantly. Remove from heat, stir in juice and next 5 . Cool.2. To prepare salad, combine shrimp and remaining in a large bowl. Add dressing and toss well. 4 servings, 1 3/4 cups each. I followed the recipe but doubled the cilantro, added 1/2 can drained black beans and a minced fresh jalapeno. It was really good

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