Mexican Shrimp Cocktail

Yields:	6 servings
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	Preparation	20 minutes
	Cooking	10 minutes
	Ready In	1 hours

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Ingredients

1	cup	water
1/3	cup	lime juice
1	clove	garlic	finely chopped
2	teaspoons	salt
1	dash	black pepper
24	each	shrimp	raw, peeled, deveined
1	each	avocado	peeled, chopped
2	each	jalapeno peppers	seeded, finely chopped
1/4	cup	tomato	chopped
2	tablespoons	onion	chopped
2	tablespoons	carrot	finely
2	tablespoons	cilantro	fresh, snipped
2	tablespoons	vegetable oil	vegetable or olive
1 1/2	cups	lettuce	finely
1	wedges	lemon	or 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 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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Member Review

Tvp Chili

My family of 3 boys and my husband refuse to eat anything "healthy"...well I made this tvp chili, but did not tell them what was in it. Well between the 4 of them they finished the pot. So excellent!! Easily used to "fool" non vegetarians!

Reviewed by dknowles