SHRIMP WITH SALSA, AVOCADO, AND CHIPS

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Shrimp with Salsa, Avocado, and Chips image

Provided by Paul Grimes

Categories     Tomato     Picnic     Kid-Friendly     Lunch     Seafood     Shrimp     Avocado     Hot Pepper     Summer     Cabbage     Potluck     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Makes 4 servings

Number Of Ingredients 12

2 medium tomatoes, chopped (1 cup)
1/4 cup chopped white onion
1/4 cup finely chopped cilantro
1 to 2 teaspoons chopped fresh serrano chile, including seeds
2 tablespoons ketchup
2 to 3 tablespoons fresh lime juice, divided
1 pound peeled cooked shrimp, cut into 1/2-inch pieces
2 (6- to 8-ounces) firm-ripe avocados
2 cups shredded green cabbage
1/2 cup coarsely crumbled tortilla chips
Equipment: 4 (16-ounces) wide jars or containers with lids
Accompaniment: tortilla chips

Steps:

  • Stir together tomatoes, onion, cilantro, chile, ketchup, 1 tablespoon lime juice, and 1/2 teaspoon salt. Stir in shrimp and season with salt and pepper.
  • Mash avocados with remaining 1 to 2 tablespoons lime juice and 1/2 teaspoon salt.
  • Divide shrimp mixture among jars and layer avocado, cabbage, and crumbled chips on top.

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