Ingredients:
1/2 cup vegetable broth
1-1/2 tsp cornstarch
3 tbsp fresh lime juice
2 tsp extra virgin olive oil
1/4 tsp sugar (or other sweetener)
1/2 tsp salt
1/4 tsp ground cumin
1/2 tsp black pepper

Salad:
1 lb 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 (about 2 ears)
2 tbsp minced fresh cilantro

Instructions:
1. 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. Cool.

2. To prepare salad, combine shrimp and remaining ingredients in a large bowl. Add dressing mixture to shrimp mixture, tossing well.

Yields 4 - 1-3/4 cup servings

198k cal
20g protein
21g carbs
4g fiber
5g fat
Cooking Light 2004