Mexican Shrimp-and-Avocado Salad with Tortilla Chips

Ingredients

• 2 cups cherry tomatoes halved
• 0.5 cup cilantro leaves coarsely chopped
• 1 small cucumber diced seedless (small)
• 1  haas avocados diced
• 2 tablespoons juice of lime freshly squeezed
• 0.5 teaspoon lime zest finely grated
• 2 tablespoons mayonnaise reduced-fat
• 2 tablespoons cup heavy whipping cream sour reduced-fat
• 30 servings pepper freshly ground
• 2  baby greens shredded
• 30 servings salt 
• 1 pound shrimp shelled deveined (medium)
• 4 cups tortilla chips 

Equipment

• bowl
• sauce pan
• whisk

Directions

1. Bring a saucepan of salted water to a boil. Fill a bowl with ice water. Blanch the shrimp just until white throughout, 3 minutes.
2. Drain and chill the shrimp in the ice water, then drain again and pat dry.
3. Transfer the shrimp to a large bowl.
4. Add the romaine, tomatoes, cucumber, cilantro, avocado and tortilla chips.
5. In a small bowl, whisk the sour cream with the mayonnaise, lime juice and lime zest and season with salt and pepper.
6. Pour the dressing over the salad and gently toss to coat.
7. Serve right away.