Mexican shrimp cocktail

6 servings

Ingredients

Quantity Ingredient
1 cup Water
⅓ cup Lime Juice
1 each Clove Garlic; Finely Chopped
2 teaspoons Salt
1 x Pepper; Dash of
24 eaches Shrimp; Raw, *
1 each Avocado; Peeled And Chopped
2 eaches Jalapeno Chiles; **
¼ cup Tomato; Chopped
2 tablespoons Onion; Chopped
2 tablespoons Carrot; Finely Chopped
2 tablespoons Cilantro; Fresh, Snipped
2 tablespoons Vegetable Or Olive Oil
1½ cup Lettuce; Finely Shredded
1 x Lemon Or Lime Wedges

Directions

* 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 ⅔ 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 ¼ cup lettuce on each of 6 serving dishes. Divide shrimp mixture among dishes. Garnish with lemon wedges.

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