Title: Mexican shrimp cocktail
 Categories: Seafood, Appetizers, Mexican
      Yield: 6 Servings
 
      1 c  Water
      1 ea Clove Garlic; Finely Chopped
      1 x  Pepper; Dash of
      1 ea Avocado; Peeled And Chopped
    1/4 c  Tomato; Chopped
      2 tb Carrot; Finely Chopped
      2 tb Vegetable Or Olive Oil
      1 x  Lemon Or Lime Wedges
    1/3 c  Lime Juice
      2 ts Salt
     24 ea Shrimp; Raw, *
      2 ea 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.