Recipe - Mexican Shrimp Cocktail

1 cup Water
1/3 cup Lime Juice
1 Clove Garlic; Finely Chopped
2 teaspoon Salt
Pepper; Dash of
24 Shrimp; Raw, *
1 Avocado; Peeled And Chopped
2 Jalapeno Chiles; **
One fourth cup Tomato; Chopped
2 tablespoon Onion; Chopped
2 tablespoon Carrot; Finely Chopped
2 tablespoon Cilantro; Fresh, Snipped
2 tablespoon Vegetable Or Olive Oil
1 One half cup Lettuce; Finely Shredded
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 4quart
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
One fourth cup lettuce on each of 6 serving dishes. Divide shrimp mixture among
dishes. Garnish with lemon wedges.

Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/momisc.zip