Mexican Shrimp Cocktail

Mexican Shrimp Cocktail
Categories: Seafood, Appetizers, Mexican
Yield: 6 servings

1 c Water
1/3 c Lime Juice
1 ea Clove Garlic; Finely Chopped
2 t 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 T Onion; Chopped
2 T Carrot; Finely Chopped
2 T Cilantro; Fresh, Snipped
2 T Vegetable Or Olive Oil
1 1/2 c Lettuce; Finely Shredded
1 x Lemon Or Lime Wedges

* Shrimp should be peeled and deveined.
** Jalapeno Chiles should be seeded and finely chopped.
~---------------------------------------------------------------------
~-- 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.