| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables | Mexican | Seafood, Appetizers, Mexican | 6 | Servings |
INGREDIENTS
| 1 | c | Water |
| 1/3 | c | Lime Juice |
| 1 | Clove Garlic; Finely Chopped | |
| 2 | ts | Salt |
| Pepper; Dash of | ||
| 24 | Shrimp; Raw, * | |
| 1 | Avocado; Peeled And Chopped | |
| 2 | 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 |
| Lemon Or Lime Wedges |
INSTRUCTIONS
* 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. Miscellaneous recipes from the collection of Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
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