Ingredients:
1 cup water
1/3 cup lime juice
1 garlic cloves, finely chopped
2 teaspoons salt
1 dash pepper
24 shrimp, raw, peeled and deveined
1 avocados, peeled and chopped
2 jalapeno chiles, seeded and finely chopped
1/4 cup tomatoes, chopped
2 tablespoons onions, chopped
2 tablespoons roasted red peppers, chopped ( orange or yellow work fine, too)
2 tablespoons carrots, finely chopped (optional)
2 tablespoons cilantro, fresh, snipped
2 tablespoons olive oil or 2 tablespoons vegetable oil
1 1/2 cups lettuce, finely shredded
1 lemons or 1 lime wedges
Directions:
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 remaining 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.
Servings: 6
Time preparation: 10 min.
Time total: 40 min.