Pico De Gallo Shrimp Salad - cooking recipe

Ingredients

1/2 lb peeled cooked medium shrimp
1 cup chopped tomato
1/4 cup chopped red onion
2 teaspoons minced jalapeno chile
1 tablespoon minced fresh cilantro
butter lettuce (optional)
Dressing
6 ounces nonfat sour cream
1/3 cup low-fat cream cheese, softened
1 1/2 tablespoons fresh lime juice (from about 2 small limes)
1/2 teaspoon sea salt
1/4 teaspoon white pepper

Preparation

Combine shrimp, tomato, red onion, jalapeno and cilantro and refrigerate while dressing is prepared.
For dressing, combine all dressing ingredients in a small bowl and whisk until smooth.
Gently stir dressing into shrimp mixture; refrigerate for 30 minutes before serving.
I serve this in bowls lined with butter lettuce.