Summer Shrimp Salad With Cilantro
This is really tasty and very easy to whip up. It's great as a side dish, or a light lunch. I've made it using cilantro and when I don't have Cilantro, I use basil. Both are very delicious! This salad is easy to make substitutions if you don't have one or two of the ingredients on hand. Enjoy, and of course, don't wait until summer to try!
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INGREDIENTS
Nutrition- 1⁄2cup vegetable broth
- 1 1⁄2teaspoons cornstarch
- 3tablespoons fresh lime juice
- 2teaspoons extra virgin olive oil
- 3⁄4teaspoon sugar
- 1⁄4teaspoon ground cumin
- 1⁄2teaspoon salt
- 1⁄4teaspoon pepper
- 1
- 1 1⁄2cups yellow squash, julienne-cut
- 1 1⁄2
- 1 1⁄2
- 1
- 2
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DIRECTIONS
- To prepare dressing, combine 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 (juice through peppercorns).
- Cool.
- To prepare salad, combine shrimp and remaining ingredients in a large bowl.
- Add dressing mixture to shrimp mixture, tossing well.
- Serve, or refridgerate until ready.
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