Mexican shrimp cocktail
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Water |
| ⅓ | cup | Lime Juice |
| 1 | each | Clove Garlic; Finely Chopped |
| 2 | teaspoons | Salt |
| 1 | x | Pepper; Dash of |
| 24 | eaches | Shrimp; Raw, * |
| 1 | each | Avocado; Peeled And Chopped |
| 2 | eaches | Jalapeno Chiles; ** |
| ¼ | cup | Tomato; Chopped |
| 2 | tablespoons | Onion; Chopped |
| 2 | tablespoons | Carrot; Finely Chopped |
| 2 | tablespoons | Cilantro; Fresh, Snipped |
| 2 | tablespoons | Vegetable Or Olive Oil |
| 1½ | cup | Lettuce; Finely Shredded |
| 1 | x | Lemon Or Lime Wedges |
Directions
* 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 ⅔ 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 ¼ cup lettuce on each of 6 serving dishes. Divide shrimp mixture among dishes. Garnish with lemon wedges.