Mexican Shrimp Cocktail

1 c Water 1/3 c Lime Juice
1 ea Clove Garlic; Finely Chopped 2 ts Salt
1 x Pepper; Dash of 24 ea Shrimp; Raw, *
1 ea Avocado; Peeled And Chopped 2 ea Jalapeno Chiles; **
1/4 c Tomato; Chopped 2 tb Onion; Chopped
2 tb Carrot; Finely Chopped 2 tb Cilantro; Fresh, Snipped
2 tb Vegetable Or Olive Oil 1 1/2 c Lettuce; Finely Shredded
1 x Lemon Or Lime Wedges
6 servings
* Shrimp should be peeled and deveined. ** Jalapeno Chiles should be
seeded and finely chopped.
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Heat water, lime juice, garlic, salt and pepper to boiling in a 4-quart
Dutch oven; reduce heat. Simmer uncovered until reduced to 2/3 cup. Add
shrimp. Cover and simmer 3 minutes; do NOT overcook. Immediately remove
shrimp from liquid with slotted spoon; place in bowl of iced water. Simmer
liquid until reduced to 2 T; cool. Mix reduced liquid, shrimp and remaing
ingredients except shredded lettuce and lemon wedges in a glass or plastic
bowl. Cover and refrigerate at least 1 hour. Just before serving place
1/4 cup lettuce on each of 6 serving dishes. Divide shrimp mixture among
dishes. Garnish with lemon wedges.