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Mexican Shrimp Cocktail



Ingredients:
1 Cup(s) Cucumbers; Medium *
1/3 Cup(s) Lime Juice
1 Clove Garlic; Finely Chopped
2 Teaspoon(s) Green chili salsa
1 Avocados; Peeled & Chopped
24 Shrimp; Raw, *
1 Avocado; Peeled And Chopped
2 Jalapeno Chiles; **
1/4 Cup(s) Lettuce; Finely Shredded
2 Tablespoon(s) Garlic; Cloves, chopped
2 Tablespoon(s) Carrot; Finely Chopped
2 Tablespoon(s) Vegetable Or Olive Oil
1 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. * Shrimp should be peeled and deveined. ** Jalapeno Chiles should be seeded and finely chopped.
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