Shrimp and Avocado Stack

I love shrimp and created this summery “stacked salad” of sorts as a lunch special at a restaurant I worked at years ago and have kept it in my repertoire to prepare whenever I get a hankerin’ for the great combination of flavors of this simple yet elegant dish. It’s naturally gluten-free and would be lovely accompanied by a slice of Eban’s Bakehouse gluten-free Seeded Bread, toasted, with garlic butter!

Shrimp and Avocado Stack makes 2 portions

Ingredients

• ⅔ cup Mayonnaise
• 1 T Sriracha Hot Sauce (or more or less to your heat preference
• 1 cup Rice, seasoned, cooked and chilled (I used brown Basmati precooked pouches reheated according to the directions, with great results)
• 6-8 lg Shrimp, cooked, chilled and roughly chopped
• ½ English Cucumber (seedless), peeled, small diced
• 1 Avocado, small, mashed
• ½  Lime, cut into 2 wedges
• 1 Radish, sliced 
• 2 T Fresh Sprouts (Spicy Sprouts are great for this dish)
• Salt & Pepper
• Everything Bagel Seasoning
• Black Sesame Seeds
• Red Pepper Threads, optional (available at Asian food stores)

1. In a small bowl, mix the mayonnaise with the Sriracha until well combined; set aside.
2. Set a ring mold (or a clean 7-8 oz tin can with both ends removed) on a dinner plate and spoon half the cooked, chilled, well seasoned rice in the bottom of the mold. 
3. Layer half the chopped, cooked shrimp on top of the rice, followed by a layer of half of the diced cucumbers. 
4. Season the cucumbers with salt and pepper, then top with half of the mashed avocado.
5. Sprinkle the avocado with 1 quarter of the lime and season with more salt & pepper. *Garnish with half of the sliced radish, 1 T of sprouts, a sprinkle of Everything Bagel Seasoning, black sesame seeds and a few red pepper threads, if using.
6. Spoon a generous portion of the Sriracha Mayonnaise beside the stack.
7. Repeat the layering procedure for the next stack.
8. The stacks can be made well in advance and kept covered in the refrigerator until ready to serve.

• This recipe makes a perfectly portioned light dinner and also goes well alongside a bowl of hot soup (lobster bisque would do just fine!) for a more hearty meal.
• I added Surimi (good quality imitation crab) to my shrimp for more seafood and texture and tossed it with a bit of the Sriracha Mayo before layering in the mold.
• A cleaned 8 oz tin can with bottom and top removed makes a perfect ring mold