Fresh Shrimp with Avocado Dressing

4 lettuce leaves

24 cooked, peeled shrimp

1 cup low-fat cottage cheese

4 slices lemon

Avocado Dressing

1 large avocado, peeled and pitted

1 cup low-fat sour cream

1 tsp. grated lemon peel

1 TB fresh lemon juice

2 tsp. prepared horseradish

1/2 tsp. salt

In a small bowl, mash avocado. Stir in remaining ingredients, mixing well. Cover and refrigerate for at least 30 minutes, to allow flavors to meld.

Arrange lettuce leaves on 4 salad plates. Top with a scoop of cottage cheese; surround with shrimp.

Garnish with a lemon twist. Serve with Avocado Dressing.