Layered Guacamole Dip with Shrimp and Salsa

Appetizers are one of my favorite things to make, and I'm always looking for new variations on old favorites. This "Layered Guacamole Dip with Shrimp and Salsa" is a fresh take on Mexican seven-layer dip. It's fresh-tasting and colorful, and you can assemble it in a matter of minutes. The recipe is from Rick Rodgers' Celebrations 101, a book I highly recommend if you're looking for fun things to make for friends, as I did for our company on Friday night. I borrow Celebrations from the library from time to time, and I always find great, seasonally appropriate recipes, whether they're for a tailgate party (Go Irish!) or our annual Mardi Gras Bash.

Here's my own abbreviated version of the recipe:
Guacamole
3 ripe avocados
1/2 c. light sour cream
2 T. fresh lime juice
1/4 c. minced onion
2 garlic cloves, minced
salt, to taste

Dip
1 lb. coarsely shopped shrimp (peeled and deveined)
2 T. olive oil
2 t. lime juice
1 c. bottled salsa
1/2 c. light sour cream
2 T. chopped fresh cilantro

1)Mash the avocados, sour cream, and lime juice with a fork until the mixture is chunky. Stir in onion and garlic, and season generously with salt. Set aside.
2)Toss shrimp in oil and lime juice. Spread the shrimp in a thick layer about 9 inches in diameter in a rimmed serving platter. Spread the guacamole on the shrimp, leaving a border exposed. Spread the salsa over the guacamole, leaving a border. Finally, spread the sour cream over the salsa, again leaving a border around the edges. Sprinkle the cilantro over the dip.

Serve with tortilla chips.