Mexican Shrimp Cocktail

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.