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1
Combine first 7 ingredients in a food processor and blend 30 seconds; scrape sides of bowl and blend 15 more seconds.
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2
Season with salt and pepper.
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3
Refrigerate until ready to use.
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4
Heat olive oil in a large saute pan over high heat.
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5
Cook shrimp 3 to 4 minutes, until just pink.
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6
Add garlic and lime juice and cook 30 more seconds.
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7
Season with salt and pepper.
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8
Remove from pan and refrigerate until ready to use.
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9
Fill a medium saucepan with water and bring to a boil.
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10
Using a small, sharp knife, make an X on each tomato.
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11
Fill a medium bowl with ice water.
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12
Immerse tomatoes in boiling water 10 to 15 seconds, just until skin loosens.
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13
With a slotted spoon, remove tomatoes and drop into ice water.
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14
Peel skin; cut tomatoes in half and discard seeds.
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15
Dice into 1/4-inch pieces; set aside.
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16
Put avocado in a medium bowl and gently toss with lemon juice.
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17
Loosely pack 1/2 cup avocado into a 3-inch round cookie cutter, top with 1/2 cup tomato, and then add 1/2 cup cucumber, gently pressing each layer with a spoon.
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18
Carefully remove cutter.
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19
Repeat on each plate, and refrigerate until ready to use.
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20
(Alternate method: Gently mix salad ingredients and mound on plates.) Drizzle each tower with dressing, and add 2 shrimp.
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21
Garnish with cilantro sprigs.
