Layered Guacamole Dip With Shrimp And Salsa - cooking recipe

Ingredients

Guacamole
3 ripe Hass avocadoes (see Note, below)
1/2 cup sour cream
2 tablespoons fresh lime juice
1/4 cup finely minced onion
2 garlic cloves, crushed through a garlic press
salt, to taste
1 lb shrimp, cooked, peeled and deveined, coarsely chopped
2 tablespoons olive oil, preferably extra virgin
2 teaspoons fresh lime juice
1 cup store-bought thick-and chunky salsa (I prefer Pace's)
1/2 cup sour cream
2 tablespoons chopped fresh cilantro
tortilla chips, for serving

Preparation

To make the guacamole, mash the avocados, sour cream, and lime juice in a medium bowl with a slotted spoon or large serving fork until the mixture is chunky.
Fold in the onion and garlic, and season generously with the salt.
Cover tightly with plastic wrap and refrigerate until chilled, at least 2 hours, or overnight. (The guacamole can be made up to 1 day ahead -- the sour cream and lime juice keep the guacamole from discoloring.).
After chilling the guacamole, toss the shrimp with the oil and lime juice.
Spread the shrimp in a thick layer of about 9 inches in diameter on a rimmed serving platter.
Spread the chilled guacamole on the shrimp, leaving a border exposed.
Spread the salsa over the guacamole, leaving a border.
Finally, spread the sour cream on the salsa, again leaving a border around the edges.
Sprinkle the cilantro over the dip.
This can be prepared up to 4 hours ahead, covered tightly with plastic wrap and refrigerated, or can be served right away.
Serve with tortilla chips for dipping.
*Note: Hass avocados are the small, dark avocados. They should be ripe and give a little when pressed, but if they are firm you can ripen them at home by putting them in a paper bag with a ripe banana or an apple. This will cut the ripening time in half.