1/2 pound peeled, cooked medium shrimp
1 C. chopped tomato (about 1 medium)
1/4 C. chopped red onion
2 tsp. minced jalapeño chile
1 T. minced fresh cilantro

Dressing:
6 T. fat-free sour cream
1/3 C. reduced-fat cream cheese, softened
1 1/2 T. fresh lime juice (about 2 small limes)
1/2 tsp. sea salt
1/4 tsp. ground white pepper

Combine salad ingredients through cilantro in a large bowl and refrigerate while dressing is prepared. For dressing, combine all dressing ingredients in a small bowl and stir vigorously until smooth. Gently stir dressing into shrimp mixture. Refrigerate for 30 minutes before serving.

Yield: 4 Servings

Calories: 110
Fat: 1.5g
Fiber: 0g