Categories: Fish/sea, Appetizers, Mexican 
      Yield: 6 servings 
  
      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            
  
  *   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.