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Mexican Shrimp Cocktail
Serving Size : 6

1 cup water
1/3 cup lime juice
1 clove garlic, finely chopped
2 teaspoons salt
1 dash black pepper
24 raw shrimp, peeled and deveined
1 avocado, peeled and chopped
2 jalapeno chiles, seeded and finely chopped
1/4 cup tomato, chopped
2 tablespoons onion, chopped
2 tablespoons carrot, finely chopped
2 tablespoons cilantro, fresh, snipped
2 tablespoons vegetable or olive oil
1 1/2 cups lettuce, finely shredded
lemon or lime wedges

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
tablespoons, 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.


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