Mexican Shrimp Cocktail

1 c Water
1 ea Clove Garlic; Finely Chopped
Pepper; Dash of
1 ea Avocado; Peeled And Chopped
1/4 c Tomato; Chopped
2 tb Carrot; Finely Chopped
2 tb Vegetable Or Olive Oil
Lemon Or Lime Wedges
1/3 c Lime Juice
2 ts Salt
24 ea Shrimp; Raw, *
2 ea Jalapeno Chiles; **
2 tb Onion; Chopped
2 tb Cilantro; Fresh, Snipped
1 1/2 c Lettuce; Finely Shredded

* 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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