Pico de gallo shrimp salad

This is a really tasty, low-fat salad recipe that I found in the Chicago Sun-Times, originally from the Miraval Spa in Arizona. Prep time includes the 30 minute chill time.

• Ready In: 45 mins
• Serves: 4

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

Directions

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