Mexican Shrimp Cocktail -

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

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.