Ingredients
1/2
cup southwestern sour cream dip (from 15.5-oz container)
1/2
cup Old El Paso™ Thick ’n Chunky salsa
1
bag (10 oz) romaine and leaf lettuce
12
oz cooked deveined shelled medium shrimp, tail shells removed
1
cup shredded Mexican cheese blend (4 oz)
Preparation
In large bowl, mix sour cream dip and salsa. Add lettuce, shrimp and 1/2 cup of the cheese; toss to coat well.
Divide salad evenly onto serving plates. Sprinkle with remaining 1/2 cup cheese.
