California Shrimp Salad with Avocado Cream Dressing

4 lettuce leaves
24 cooked peeled shrimp
1 cup cottage cheese
4 slices lemon

Arrange lettuce leaves on 4 individual salad plates. Top with a scoop (1/4 cup) of cottage cheese; surround with shrimp. Garnish with a lemon twist. Serve with Avocado Cream Dressing.

Makes 4 servings.

Avocado Cream Dressing:
1 large avocado, peeled and pitted
1 cup sour cream
1 teaspoon grated lemon peel
1 tablespoon fresh lemon juice
2 teaspoons prepared horseradish
1/2 teaspoon salt

In a small bowl, mash avocado. Stir in remaining ingredients, mixing well. Cover with plastic wrap placed directly on top of dressing. Refrigerate 30 minutes.