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Mexican Shrimp Cocktail

1 c Water
1/3 c Lime juice
1 ea Clove garlic; finely chopped
2 ts 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 tb Onion; chopped
2 tb Carrot; finely chopped
2 tb Cilantro; fresh, snipped
2 tb 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.

Serves: 6

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This recipe was added on 20-Jun-2001 and has been viewed 26150 times.

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