This was one of those recipes I picked because I thought it would taste alright but be very, very healthy. I was partially correct. It was definitely healthy. The part I was wrong about–the complete and total surprise–was that this was absolutely DELICIOUS! It was light and fresh and just packed with bright, clean flavors. I cannot wait to make this again. What a wonderful, don’t-use-your-oven summer recipe!
**When I took leftovers for lunch the next day, I threw in some extra black beans. It was a wonderful addition!
1/2 c. vegetable broth
1 1/2 tsp. cornstarch
3 TBSP fresh lime juice
2 tsp. extra virgin olive oil
3/4 tsp. light brown sugar
1/2 tsp. ground cumin
1/4 tsp. cayenne pepper
1/2 tsp. salt
1/2 teaspoon freshly ground black pepper
1 lb. medium shrimp, cooked and peeled
1 1/2 c. julienne-cut yellow squash (one small)
1 1/2 c. julienne-cut zucchini (one small)
1 c. julienne-cut green bell pepper
1 1/2 c. cherry tomatoes, halved
1 c. fresh or frozen corn kernels–about 2 ears
3 TBSP minced fresh basil (also good with cilantro)
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.
2. Remove from heat; stir in juice and remaining ingredients. Cool completely.
3. To prepare salad, combine shrimp and remaining ingredients in a large bowl.
4. Add dressing mixture to shrimp mixture, tossing well.
One year ago: The Mother’s Day menu my mom adored–mini zucchini and goat cheese tarts, Mother’s Day salad with herb-marinated chicken, grilled herbed peaches, basmati rice with sweet onions and herbs, and chocolate pavlova with Chambord cream and fresh berries