Summer Shrimp Salad With Cilantro

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1/2 cup vegetable broth

1 1/2 teaspoons cornstarch

3 tablespoons fresh lime juice

2 teaspoons extravirgin olive oil

3/4 teaspoon sugar

1/4 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon freshly ground black peppercorns

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 (about 2 ears)

2 tablespoons minced fresh cilantro

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