Mexican Shrimp Cocktail

Servings: 6
Ingredients:

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.