LAYERED SHRIMP SALAD
Recipe courtesy Claire Robinson, 2010

Prep Time: 25 min

Inactive Prep Time: --

Cook Time: 8 min

Level: Easy

Serves: 4 to 6 servings

Ingredients

  * 12 ounces cooked chilled shrimp, chopped
  * 2 fresh jalapenos, seeded, ribbed and finely chopped divided
  * 6 teaspoons lemon flavored olive oil, divided
  * Kosher salt and freshly cracked black pepper
  * 4 medium vine-ripened tomatoes, seeded and diced
  * 1 to 2 avocados, peeled, pitted, and diced
  * Chopped chives, for garnish

Directions

Put the shrimp in a small bowl and add 1/2 of the jalapeno, 2 teaspoons lemon
oil, and salt and pepper, to taste, and toss to combine. In a second bowl, mix
the tomatoes with 2 teaspoons oil and salt and pepper, to taste. Put the diced
avocado in a third bowl, add the remaining 2 teaspoons lemon oil, remaining 1/2
of the jalapeno, salt and pepper, to taste, and toss well.

To assemble, divide 3/4 of the shrimp among 4 short 6-ounce wide-rimmed glasses.
Top the shrimp in each glass with 1/4 of the tomatoes, followed by 1/4 of the
avocado. Finely chop the remaining shrimp to garnish each glass and sprinkle the
chives evenly over each salad. Alternately, you can layer this salad in a large
glass trifle bowl, to share. Serve immediately or chill and serve within 1 hour.

Notes

Turn this into a dip by simply serving with chips!

Go light on black pepper in this dish because of the jalapeno.

Use 1 jalapeno if you are not lover of heat.

Great way to use leftover shrimp cocktail.

Try substituting shrimp with fresh crab or lime-cooked fresh white fish.
AWESOME!