Shrimp Cocktail Salad

2 cups shredded romaine lettuce

⅔ cup chopped cherry or grape tomatoes

24 tail-on medium shrimp, steamed or boiled and at least at room temperature (or colder)

Creamy Cocktail Dressing

1 tablespoon light mayonnaise

1 tablespoon light sour cream

1 teaspoon cocktail sauce

1 teaspoon water

For the dressing: Combine all the ingredients in a small bowl, and stir well. Serve or cover and refrigerate, up to two days, until ready to serve.

To assemble: In two large cocktail glasses, layer the lettuce and tomatoes. “Hang” 12 shrimp on the edge of each glass. Top the tomatoes with 1 tablespoon dressing. Serve or cover and chill for up to 2 hours. (Recipe can be multiplied as needed to serve additional people.)

Serves two.

Nutrition values per salad: 129 calories (33 percent from fat), 5 g fat (1 g saturated), 6 g carbohydrates, 2 g fiber, 16 g protein, 115 mg cholesterol, 186 mg sodium.