Layered Guacamole Dip With Shrimp And Salsa

Total Time: 6 hrs 35 mins Preparation Time: 35 mins Cook Time: 6 hrs

Ingredients

• Servings: 10
• 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

Recipe

• 1 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.
• 2 fold in the onion and garlic, and season generously with the salt.
• 3 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.).
• 4 after chilling the guacamole, toss the shrimp with the oil and lime juice.
• 5 spread the shrimp in a thick layer of about 9 inches in diameter on a rimmed serving platter.
• 6 spread the chilled guacamole on the shrimp, leaving a border exposed.
• 7 spread the salsa over the guacamole, leaving a border.
• 8 finally, spread the sour cream on the salsa, again leaving a border around the edges.
• 9 sprinkle the cilantro over the dip.
• 10 this can be prepared up to 4 hours ahead, covered tightly with plastic wrap and refrigerated, or can be served right away.
• 11 serve with tortilla chips for dipping.
• 12 *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.