Layered Shrimp Salad

• 12 ounces 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

1. Put the shrimp in a small bowl and add 1/2 of the jalapeno, 2 teaspoons lemon oil, and salt and pepper, to taste, and toss to combine.
2. In a second bowl, mix the tomatoes with 2 teaspoons oil and salt and pepper, to taste.
3. Put the diced avocado in a third bowl, add the remaining 2 teaspoons lemon oil, remaining 1/2 of the jalapeno, salt and pepper, to taste, and toss well.
4. To assemble, divide 3/4 of the shrimp among 4 short 6-ounce wide-rimmed glasses.
5. Top the shrimp in each glass with 1/4 of the tomatoes, followed by 1/4 of the avocado.
6. Finely chop the remaining shrimp to garnish each glass and sprinkle the chives evenly over each salad.
7. Alternately, you can layer this salad in a large glass trifle bowl, to share.
8. Serve immediately or chill and serve within 1 hour.

shrimp, fresh jalapenos, lemon flavored olive oil, kosher salt, tomatoes, avocados, chives

Taken from www.foodnetwork.com/recipes/claire-robinson/layered-shrimp-salad-recipe.html (may not work)