SHRIMP RAJITA

1 lb. cooked, peeled and de-veined shrimp (21-25 count shrimp)

1 cup non-fat plain yogurt or mayonnaise

1 tblsp. Dijon mustard

1 tblsp. horseradish

juice of half a lemon

1 tsp. ground chipotle pepper

1cup peeled seeded and fine diced fresh cucumber

1 cup diced fresh tomato

Combine the mayo, mustard, horseradish, lemon juice and pepper.  Mix well and add the cucumber, tomato and shrimp.  Toss to coat shrimp and refrigerate for one hour.  Serve the shrimp coated with the sauce over lettuce and garnish with fresh mint and crackers.