July 06, 2010
I'm not complaining!
Well just for that, if Grumpy wasn't wanting to eat my Summer Shrimp Salad I made tonight, I was going to let him use the microwave to heat up some left over BBQ Burgers. I admit. I was a little scared to make this recipe. Why? Because it was raw. Well, the shrimp wasn't raw, but everything else was! I was willing to take a chance though because I did not want to turn the stove or oven or even light the grill tonight! Turned out to be very good! I'm definitely going to enjoy this for lunch tomorrow too! It was sweet with that smoky cumin hint and the lime with cilantro just made it perfect. The sweetness definitely came from the fresh corn - oh my that was really good corn!
adapted from Cooking Light
1/2 cup vegetable broth
1 1/2 teaspoons cornstarch
3 tablespoons fresh lime juice
2 teaspoons extra virgin olive oil
3/4 teaspoon sugar
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon freshly ground black peppercorns
1-1/2 pound medium shrimp, I bought the pre-cooked from the market and just rinsed it good and removed the tails
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
2 tablespoons minced fresh cilantro
To make the dressing mix all the ingredients in a sauce pan. Heat until it just begins to thicken. Turn off heat and set aside to cool.
To assemble the salad, combine all salad ingredients into large bowl, pour dressing over top and stir to coat. YUMMY!