Layered Guacamole Dip With Shrimp and Salsa

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

Directions

1. 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. 2

   Fold in the onion and garlic, and season generously with the salt.

3. 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. 4

   After chilling the guacamole, toss the shrimp with the oil and lime juice.

5. 5

   Spread the shrimp in a thick layer of about 9 inches in diameter on a rimmed serving platter.

6. 6

   Spread the chilled guacamole on the shrimp, leaving a border exposed.

7. 7

   Spread the salsa over the guacamole, leaving a border.

8. 8

   Finally, spread the sour cream on the salsa, again leaving a border around the edges.

9. 9

   Sprinkle the cilantro over the dip.

10. 10

    This can be prepared up to 4 hours ahead, covered tightly with plastic wrap and refrigerated, or can be served right away.

11. 11

    Serve with tortilla chips for dipping.

12. 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.