MARINATED SHRIMP SALAD

4 C. water
1 T. salt
1 lb. raw shrimp, shelled, de-veined
1 C. vegetable oil
1/3 C. lime juice
2 T. minced parsley
1/2 tsp. salt
4 scallions (with tops), thinly sliced
2 medium tomatoes, seeded and chopped
2 cloves garlic, chopped
8 to 10 drops aromatic bitters
Dash of crushed red pepper
1 avocado, peeled and chopped
Lettuce leaves
Lime wedges

Heat water to boiling in 3-quart saucepan. Add 1 tablespoon salt and the shrimp. Cover and heat to boiling; reduce heat. Simmer until shrimp is pink, about 3 minutes; drain. Mix oil, lime juice, parsley, 1/2 teaspoon salt, scallions, tomatoes, garlic, bitters and red pepper in large bowl; stir in shrimp. Cover and refrigerate at least 6 hours. Just before serving, gently stir in avocado. Spoon shrimp mixture onto lettuce-lined plates with slotted spoon. Garnish with lime wedges. Serve with remaining marinade if desired. Yields 4 servings.