Mexican Shrimp Cocktail

1 c Water
1/3 c Lime juice
1 Clove garlic; finely chopped
2 tsp Salt
Pepper; dash of
24 shrimp; raw, *
1 Avocado; peeled and chopped
2 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
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