Mexican Shrimp Cocktail Recipe

* Shrimp should be peeled and deveined. ** Jalepeno Chiles should be seeded and finely chopped.

Step 1

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.

Things You'll Need

  • 1c Water
  • 1ea Clove garlic; finely chopped
  • Pepper; dash of
  • 1ea Avocado; peeled and chopped
  • 1/4c Tomato; chopped
  • 2tb Carrot; finely chopped
  • 2tb Vegetable or olive oil
  • Lemon or lime wedges
  • 1/3c Lime juice
  • 2ts Salt
  • 24ea Shrimp; raw, *
  • 2ea Jalepeno chilies; **
  • 2tb Onion; chopped
  • 2tb Cilantro; fresh, snipped
  • 1 1/2c Lettuce; finely shredded

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