Cool and Creamy Shrimp Salad

Ingredients:
1 large head Belgian endive, leaves separated
and thinly sliced crosswise
1 bag(s) (4-ounce) watercress
1/2 cup(s) reduced-fat sour cream
2 tablespoon(s) fresh lime juice
1/2 teaspoon(s) salt
1/4 teaspoon(s) ground black pepper
1 pound(s) shrimp, shelled, deveined, and cooked
1 (12-ounce) English (seedless) cucumber,
cut lengthwise in half, then thinly sliced crosswise
1 green onion, thinly sliced

Directions:
In large serving bowl, toss endive with watercress.
In medium bowl, stir sour cream,
lime juice, salt, and pepper until mixed.
Add shrimp, cucumber, and green onion; toss to coat well.
Spoon shrimp mixture on top of greens.
Toss before serving.