Layered Shrimp Salad





  • 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


  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.
  2. 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. 
  3. 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.
  4. Finely chop the remaining shrimp to garnish each glass and sprinkle the chives evenly over each salad.
  5. Alternately, you can layer this salad in a large glass trifle bowl, to share.
  6. Serve immediately or chill and serve within 1 hour.