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SALAD - Layer shrimp salad
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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 | |
| 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!
Read more at: http://www.foodnetwork.com/recipes/claire-robinson/layered-shrimp-salad-recipe/index.html?oc=linkback
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