---------- Recipe via Meal-Master (tm) v8.02
  Categories: Seafood, Appetizers, Mexican
       Yield: 6 servings
       1 c  Water
     1/3 c  Lime Juice
       1 ea Clove Garlic; Finely Chopped
       2 t  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 T  Onion; Chopped
       2 T  Carrot; Finely Chopped
       2 T  Cilantro; Fresh, Snipped
       2 T  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.