Cooked Small Pacific White Shrimp Peeled, Deveined, Tail On, defrosted
finely diced red onion
finely chopped fresh cilantro
fresh lime juice
First Cold Pressed Extra Virgin 100% Olive Oil
freshly ground black pepper
Medium Roadhouse Salsa
Light Sour Cream
Finely Shredded Pizza Cheese Blend
fresh finely sliced chives
Multigrain Tortilla Chips
Prepare the lettuce and tomatoes as needed. Wash and dry the shrimp, remove their tails, chop them up and mix them in a bowl with the diced red onion, cilantro, lime juice, olive oil and black pepper, set aside. Measure out remaining ingredients.
You can layer your dip any way you like, but here is what I did: Place half of the lettuce in a tall clear serving vessel, top with half of the diced tomatoes, half of the shredded cheese and half of the sour cream. Sprinkle with half of the chives, cover with all of the shrimp mixture and then the salsa. Cover with the remaining lettuce and tomatoes, then all of the guacamole, the last of the cheese and finish it of with the remaining sour cream and fresh chives.
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