---------- Recipe via Meal-Master (tm) v8.02
 
      Title: MEXICAN SHRIMP COCKTAIL
 Categories: Seafood, Appetizers, Mexican
      Yield: 6 servings
 
      1 c  Water
    1/3 c  Lime Juice
      1 ea Clove Garlic; Finely Chopped
      2 t  Salt
      1 x  Pepper; Dash of
     24 ea Shrimp; Raw, *
      1 ea Avocado; Peeled And Chopped
      2 ea Jalapeno Chiles; **
    1/4 c  Tomato; Chopped
      2 T  Onion; Chopped
      2 T  Carrot; Finely Chopped
      2 T  Cilantro; Fresh, Snipped
      2 T  Vegetable Or Olive Oil
  1 1/2 c  Lettuce; Finely Shredded
      1 x  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.
 
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