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Mexican Shrimp Cocktail




Source of Recipe


magnolia lane at rc and dawndodge/EDC


List of Ingredients




1 c Water
1/3 c Lime Juice
1 Clove Garlic; Finely Chopped
2 t Salt
Pepper; Dash of
24 raw Shrimp, peeled & deveined
1 Avocado; Peeled & Chopped
2 Jalapenos, seeded & finely chopped
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
Lemon Or Lime Wedges



Recipe



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.