Spicy Mexican Shrimp Salad

by Laura Donnelly — March 20, 2007

Our second spa recipe is for a light but rich-tasting shrimp salad that will let you pretend summer is just around the corner. I like this salad even spicier, and so usually serve a bottle of hot sauce on the side.

Serves 4

3/4 pound medium shrimp, cooked and peeled
1 cup chopped, seeded tomato
1/4 cup chopped red onion
1/2 seeded and finely diced fresh jalapeño pepper
4 Tablespoons chopped cilantro
1 ripe avocado, sliced thin
lime wedges for serving

Dressing

1/2 cup low-fat sour cream
3 oz. low-fat cream cheese, softened
2 Tablespoons fresh lime juice
3/4 teaspoon salt
pepper to taste

1. Toss shrimp, tomato, red onion, jalapeño, and cilantro in large bowl.

2. Whisk dressing ingredients and pour over salad.

3. Garnish bowl with avocado slices and serve with lime wedges.