Ingredients:
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
Preparation:
*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.
