Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           water
     1/3  cup           lime juice
   1      clove         garlic; finely chopped
   2      teaspoons     salt
                        pepper
  24                    shrimp; raw
   1                    avocado; peeled and chopped
   2                    jalapeno chiles
     1/4  cup           tomato; chopped
   2      tablespoons   onion; chopped
   2      tablespoons   carrot; finely chopped
   2      tablespoons   cilantro; fresh -- snipped
   2      tablespoons   vegetable oil
   1 1/2  cups          lettuce; finely shredded
                        lemon wedges

Preparation:

NOTE: 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 remaining 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.