Title: Mexican Shrimp Cocktail
Categories: Appetizer Mexican Seafood
Yield: 6 Servings

1	c	Water
1		Clove garlic; finely chopped
		Pepper; dash of
1		Avocado; peeled and chopped
1/4	c	Tomato; chopped
2	tb	Carrot; finely chopped
2	tb	Vegetable or olive oil
		Lemon or lime wedges
1/3	c	Lime juice
2	ts	Salt
24		Shrimp; raw, *
2		Jalapeno chiles; **
2	tb	Onion; chopped
2	tb	Cilantro; fresh, snipped
1 1/2	c	Lettuce; finely shredded

* 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.

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