Key West–style shrimp salad
Fat free mayonnaise
Fat free sour cream
1 pound(s), peeled and deveined
2 cup(s), fresh, cut into chunks
2 cup(s), hulled and thickly sliced
¼ cup(s), thinly sliced
2 medium, thinly sliced
Canned green chile peppers
½ oz, 1 jalapeño, seeded and minced
4 cup(s), baby salad
- To make the dressing, whisk together the mayonnaise, sour cream, salt, and black pepper in a serving bowl.
- Toss together the shrimp, pineapple, strawberries, mint, scallions, and jalapeño pepper in a large bowl.
- Divide the salad greens evenly among 4 plates. Top evenly with the shrimp mixture. Serve the dressing alongside. Yields 2 1⁄2 cups per serving.