Shrimp Stack Salad

• SHRIMP SALAD
• 6 tablespoons extra virgin olive oil
• 2 tablespoon champagne vinegar
• 2 teaspoon grated lemon zest or minced
• 1 teaspoon Dijon mustard
• 1 teaspoon table salt
• 1/4 teaspoon ground black pepper
• 4tablespoons mayonnaise
• 32 tunces boiled shrimp, peeled and veins removed
• GAZPACHO SALSA
• 1 tellow bell pepper , cored, seeded, and cut into 1/8-inch pieces (about 1/2 cup)
• 1 tango , peeled and cut into 1/8-inch pieces (about 1/2 cup)
• 1 tedium plum tomato , cored, seeded, and cut into 1/8-inch pieces (about 1/2 cup)
• 1/2 tmall red onion , minced (about 1/4 cup)
• 1/2 tmall jalapeno chile, stemmed, seeded, and minced
• 1 tablespoon minced fresh cilantro leaves
• 3/4 teaspoon table salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon sherry vinegar
• AVOCADO SALSA
• 3 tvocados (ripe), cut into 1/4-inch dice
• 1/2 teaspoon table salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons lime juice from 1 lime
• GARNISH
• 4 tups mixed salad greens such as butter lettuce

1. 1. FOR THE SHRIMP SALAD: Whisk the olive oil, champagne vinegar, lemon zest, mustard, salt, and pepper together in a small bowl. Measure 3 tablespoons of the vinaigrette into a medium bowl and mix with the mayonnaise. Add the shrimp to the mayonnaise mixture and toss to coat. Cover with plastic wrap and refrigerate until needed. Set the remaining vinaigrette aside.
2. 2. FOR THE GAZPACHO SALSA: Toss the yellow bell pepper, mango, tomato, red onion, jalapeno, cilantro, salt, pepper, olive oil, and sherry vinegar in a medium bowl and set aside.
3. 3. FOR THE AVOCADO SALSA: Toss the avocado, salt, pepper, and lime juice in a medium bowl and set aside.
4. 4. TO ASSEMBLE: Divide the shrimp, and both salsas into 6 portions. Place a 3 inch wide round biscuit cutter in the center of an individual plate. Use a slotted spoon to press a portion of the Avocado Salsa into the bottom of the cutter using the back of a soup spoon. Lift the cutter off the plate slightly to reveal some but not all of the avocado. Holding the cutter aloft, press a portion of the Shrimp Salad evenly into the cutter on top of the avocado. Lift the cutter farther to reveal some but not all of the shrimp salad. Holding the cutter aloft, use a slotted spoon to press a portion of the Gazpacho Salsa evenly into the cutter on top of the shrimp. Gently lift the cutter up and away from the plate to reveal the shrimp tower.
5. 5. Dress the salad greens with the remaining champagne vinaigrette. Serve immediately.

shrimp salad, extra virgin olive oil, champagne vinegar, lemon zest, mustard, salt, ground black pepper, mayonnaise, shrimp, gazpacho salsa, bell pepper, mango, tomato, red onion, jalapeno chile, cilantro, salt, ground black pepper, extravirgin olive oil, sherry vinegar, avocado salsa, avocados, salt, ground black pepper, mixed salad greens

Taken from www.epicurious.com/recipes/member/views/shrimp-stack-salad-50036248 (may not work)