Recipe for Mexican Shrimp Cocktail 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
1 cup Water
1 x Clove Garlic, Finely Chopped
1 x Pepper, Dash of
1 x Avocado, Peeled And Chopped
1/4 cup Tomato, Chopped
2 tbl Carrot, Finely Chopped
2 tbl Vegetable Or Olive Oil
1 x Lemon Or Lime Wedges
1/3 cup Lime Juice
2 tsp Salt
24 x Shrimp, Raw, *
2 x Jalapeno Chiles, **
2 tbl Onion, Chopped
2 tbl Cilantro, Fresh, Snipped
Instructions:
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.

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