Pico de Gallo Shrimp Salad

1/2 pound cooked medium shrimp, peeled
1 cup tomato (about 1 medium), chopped
1/4 cup red onion, chopped
2 teaspoons minced jalapeno chile
2 tablespoons minced fresh cilantro
6 tablespoons fat-free sour cream
1/3 cup reduced-fat cream cheese
1 1/2 tablespoons fresh lime juice (about 2 small limes)
1/2 teaspoon sea salt
1/4 teaspoon ground white pepper

For the salad: Combine all of the salad ingredients in a large bowl and refrigerate while the dressing is prepared.

For the Dressing: Combine all of the dressing ingredients in a small bowl and stir vigorously until smooth. Gently stir the dressing into the shrimp mixture. Refrigerate for 30 minutes before serving.

Variation for Serving: Place lettuce cups on each plate. Scoop salad into cups. Garnish with sliced red and yellow tomatoes and avocado.