Mexican Shrimp Cocktail

Recipe Ingredients

1 cup	237ml	Water
1/3 cup	78ml	Lime juice
1		Garlic - finely chopped
2 teaspoons	10ml	Salt
		Pepper - dash of
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 or olive oil
1 1/2 cups	355ml	Lettuce - finely shredded
		Lemon or lime wedges

Recipe Instructions

* 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 remaking 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:
Festival Fun, Copperfield Festival, Houston TX, 1995

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