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.
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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.
