Shrimp Salad w/Creamy Cucumber Dressing

3/4 pound cooked peeled shrimp (medium, 61-70 ct)
6 taco shell bowls, optional
6 cups salad greens of choice
2 cans (15 oz.) kidney beans
6 small tomatoes or 2-3 medium tomatoes cut into slices
1 avocado, sliced into 12 slices
1 1/2 cups Creamy Cucumber Dressing (see below)

Cook shrimp according to preference: grill, sauté, or steam.*

Arrange salad greens on serving plate, bowl, or in optional taco shell. Drain and rinse kidney beans; place on salad greens. Slice each tomato into a small tomato flower (or tomato slices), arrange on beans. Add cooked shrimp; garnish with sliced avocado and drizzle with dressing.

Creamy Cucumber Dressing
3/4 cup reduced fat sour cream
3 tablespoons mayonnaise
1 cup chopped cucumber
1/4 cup minced celery
2 tablespoons minced green onion
2 tablespoons lemon juice
1 tablespoon sweet pickle relish
1/2 teaspoon salt
1/4 teaspoon Old Bay seasoning
1/4 teaspoon dried oregano
1/4 teaspoon dried tarragon

Combine all ingredients. Best to refrigerate 2-3 hours before serving to blend flavors. Makes approximately 1 1/2 cups dressing

* NOTES: Using taco shells as a bowl will increase fat content of recipe. This recipe also tastes great rolled in a flour tortilla. I prefer to purchase raw shrimp and cook to my preference, but you may use frozen cooked shrimp or canned salad shrimp which as been drained and rinsed with cold water. Recipe serves 6

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