Mexican Shrimp Cocktail

Recipe Ingredients

1 cup	237ml	Water
1/3 cup	78ml	Lime juice
1		Garlic; finely chopped
2 teaspoons	10ml	Salt
		Pepper
24		Shrimp; raw
1		Avocado; peeled and chopped
2		Jalapeno chiles
1/4 cup	15g / 0.5oz	Tomato; chopped
2 tablespoons	30ml	Onion; chopped
2 tablespoons	30ml	Carrot; finely chopped
2 tablespoons	30ml	Cilantro; fresh - snipped
2 tablespoons	30ml	Vegetable oil
1 1/2 cups	355ml	Lettuce; finely shredded
		Lemon wedges

Recipe Instructions

NOTE: 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 remaining 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.

Source:
Sandy Hook Vol. Fire Co. Ladies Aux Cookbook

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