Serving Size : 6
1 Cup Water
1/3 Cup Lime Juice
1 Clove Garlic; Finely Chopped
2 Teaspoons Salt
Pepper
24 Shrimp; Raw
1 Avocado; Peeled And Chopped
2 Jalapeño Chiles
1/4 Cup Tomato; Chopped
2 Tablespoons Onion; Chopped
2 Tablespoons Carrot; Finely Chopped
2 Tablespoons Cilantro; Fresh, Snipped
2 Tablespoons Vegetable Oil
1-1/2 Cups Lettuce; Finely Shredded
Lemon Wedges
NOTE:
Shrimp should be peeled and deveined. Jalapeño 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.