| 1 SALAD
½ lb peeled, cooked medium shrimp
1 c chopped tomato (about 1 medium)
¼ c chopped red onion
2 t minced jalapeno chile
2 T minced fresh cilantro
1 DRESSING
6 T fat-free sour cream
1/3 c reduced-fat cream cheese
1½ T fresh lime juice (about 2 small limes)
½ t sea salt
¼ t ground white pepper
For the salad: Combine all of the salad ingredients in a large bowl and refrigerate while the dressing is prepared.
For the Dressing: Combine all of the dressing ingredients in a small bowl and stir vigorously until smooth. Gently stir the dressing into the shrimp mixture.
Refrigerate for 30 minutes before serving.
Variation for Serving: Place lettuce cups on each plate. Scoop salad into cups. Garnish with sliced red and yellow tomatoes and avacado.
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