Mexican Shrimp-and-Avocado Salad with Tortilla Chips

• 1 lb. shrimp
• 2 romaine hearts
• 2 c. cherry tomatoes
• 1 small seedless cucumber
• 1/2 c. coarsely chopped cilantro
• 1 Hass avocado
• 4 oz. tortilla chips
• 2 tbsp. reduced-fat sour cream
• 2 tbsp. reduced-fat mayonnaise
• 2 tbsp. lime juice
• 1/2 tsp. lime zest
• salt
• Freshly ground pepper

1. Bring a saucepan of salted water to a boil.
2. Fill a bowl with ice water.
3. Blanch the shrimp just until white throughout, 3 minutes.
4. Drain and chill the shrimp in the ice water, then drain again and pat dry.
5. Transfer the shrimp to a large bowl.
6. Add the romaine, tomatoes, cucumber, cilantro, avocado, and tortilla chips.
7. In a small bowl, whisk the sour cream with the mayonnaise, lime juice, and lime zest and season with salt and pepper.
8. Pour the dressing over the salad and gently toss to coat.
9. Serve right away.
10. Looking for more quick and easy recipes?
11. Check out our quick family-favorites, fast dinners for weeknights, and healthy recipes for less than $3 a serving.

shrimp, hearts, cherry tomatoes, cucumber, cilantro, avocado, tortilla chips, sour cream, mayonnaise, lime juice, lime zest, salt, freshly ground pepper

Taken from www.delish.com/recipefinder/mexican-shrimp-avocado-salad-tortilla-chips-recipe-fw0113 (may not work)