---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Mexican Shrimp Cocktail
  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.
  
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