Layered shrimp salad

Indulge in the exquisite flavors of succulent shrimp layered with crisp greens and vibrant vegetables in this tantalizing salad creation. Perfect for a refreshing and satisfying meal.

Ingredients:

• 340g 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

Instructions:

1. Place the shrimp into a small bowl and mix in half of the jalapeno, 2 teaspoons of lemon-infused oil, and season with salt and pepper to taste. Toss the ingredients together until well combined. In another bowl, combine the tomatoes with 2 teaspoons of oil, and season with salt and pepper to taste. Place the diced avocado in a third bowl, add the remaining 2 teaspoons of lemon oil, the remaining half of the jalapeno, and season with salt and pepper to taste. Toss everything together until well coated.
2. To put together the dish, evenly distribute 75% of the shrimp into 4 short 6-ounce wide-rimmed glasses. Layer each glass with 25% of the tomatoes, followed by 25% of the avocado. Finely chop the remaining shrimp to use as a garnish on each glass, then sprinkle the chives evenly over each serving. Alternatively, you can assemble this salad in a large glass trifle bowl for sharing. Serve immediately or refrigerate and serve within an hour.

Summary:

• Calories: 1115 kcal
• Fat: 74 g
• Protein: 79 g
• Carbs: 49 g
• Potassium: 3644 mg
• Magnesium: 271 mg