Serves 6
33 min
Layered Shrimp Salad
Recipe GLPRd2dec772f2b3fd
A fresh, vibrant salad with tender shrimp, ripe tomatoes, and creamy avocado layered for visual appeal. Each component is dressed with lemon-infused olive oil and a hint of jalapeño heat, creating a light and satisfying Mediterranean-inspired dish perfect for warm days.
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Ingredients
12 ounces cooked chilled shrimp, chopped
2 fresh jalapeños, seeded, ribbed, and finely chopped
6 teaspoons lemon flavored olive oil
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
In a small bowl, combine the chopped shrimp with half of the diced jalapeño, 2 teaspoons of lemon olive oil, and salt and pepper to taste. Toss gently to coat evenly. In a second small bowl, combine the diced tomatoes with 2 teaspoons of lemon olive oil, and salt and pepper to taste, stirring to coat. In a third small bowl, combine the diced avocado with the remaining 2 teaspoons of lemon olive oil, the remaining half of the diced jalapeño, and salt and pepper to taste. Toss carefully to combine without breaking up the avocado.
To assemble individual servings, divide three-quarters of the shrimp mixture evenly among 6 small wide-rimmed glasses (approximately 6 ounces each). Layer one-sixth of the tomato mixture over the shrimp in each glass, followed by one-sixth of the avocado mixture. Finely chop the remaining shrimp and distribute it evenly as a garnish on top of each salad. Sprinkle the chopped chives equally over each serving. Serve immediately or refrigerate for up to 1 hour before serving.
