Ingredients
- 24 shrimp
- 2 jalapeno chiles
- 2 cilantro
- 1 clove garlic
- 1 avocado
- 1 lemon
- 240 ml water
- 80 ml lime juice
- 40 gr tomato
- 40 gr lettuce
- 28 gr vegetable
- 24 gr carrot
- 16 gr onion
- 6 gr salt
- 1 gr 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 litre Dutch oven; reduce heat. Simmer uncovered until reduced to two third 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 quarter cup lettuce on each of 6 serving dishes. Divide shrimp mixture among dishes. Garnish with lemon wedges.