Mexican shrimp cocktail
Yield: 6 Servings
Ingredients:
- 1 c Water
- 1/3 c Lime Juice
- 1 ea Clove Garlic; Finely Chopped
- 2 ts 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 tb Onion; Chopped
- 2 tb Carrot; Finely Chopped
- 2 tb Cilantro; Fresh Snipped
- 2 tb Vegetable Or Olive Oil
- 1 1/2 c Lettuce; Finely Shredded
- 1 x Lemon Or Lime Wedges
Instructions:
* 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.
