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1
To make the guacamole, mash the avocados, sour cream, and lime juice in a medium bowl with a slotted spoon or large serving fork until the mixture is chunky.
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2
Fold in the onion and garlic, and season generously with the salt.
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3
Cover tightly with plastic wrap and refrigerate until chilled, at least 2 hours, or overnight. (The guacamole can be made up to 1 day ahead -- the sour cream and lime juice keep the guacamole from discoloring.).
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4
After chilling the guacamole, toss the shrimp with the oil and lime juice.
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5
Spread the shrimp in a thick layer of about 9 inches in diameter on a rimmed serving platter.
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6
Spread the chilled guacamole on the shrimp, leaving a border exposed.
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7
Spread the salsa over the guacamole, leaving a border.
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8
Finally, spread the sour cream on the salsa, again leaving a border around the edges.
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9
Sprinkle the cilantro over the dip.
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10
This can be prepared up to 4 hours ahead, covered tightly with plastic wrap and refrigerated, or can be served right away.
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11
Serve with tortilla chips for dipping.
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12
*Note: Hass avocados are the small, dark avocados. They should be ripe and give a little when pressed, but if they are firm you can ripen them at home by putting them in a paper bag with a ripe banana or an apple. This will cut the ripening time in half.
