Layered Shrimp Salad (Claire Robinson) |
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Prep Time: 25 Minutes Cook Time: 8 Minutes |
Ready In: 33 Minutes Servings: 4 |
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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:
1. 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.
2. 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.
3. 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!
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