Ingredients
- 24 shrimp
- 2 jalapeno chiles
- 2 cilantro
- 1 clove garlic
- 1 avocado
- 1 lemon
- 1 c water
- 3/8 c lime juice
- 1/4 c tomato
- 1 1/2 c lettuce
- 2 tb vegetable
- 2 tb carrot
- 2 tb onion
- 2 ts salt
- 1 dash pepper
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.