Por Serves 4
24 fresh or frozen raw medium shrimp
1 cup water
Juice of 2 limes
2 cloves garlic, fi nely minced
2 teaspoons salt
1/4 teaspoon freshly ground pepper
1/2 cup chopped tomato
1 small avocado, chopped
2 jalapeno peppers, seeded and finely minced
2 tablespoons chopped red onion
1 tablespoon chopped Italian parsley
2 tablespoons chopped fresh cilantro
2 tablespoons olive oil
1 1/2 cups fi nely shredded lettuce
Lemon wedges
Peel the shrimp by making a shallow cut lengthwise down the back of each shrimp; wash out the sand vein. (If using frozen shrimp, do not thaw. Instead peel under cold running water.) Bring water, lime juice, garlic, salt, and pepper to a boil in a 4-quart Dutch oven. Simmer uncovered until liquid has been reduced to 2/3 cup. Add shrimp. Cover and simmer 3 minutes, keeping watch that the shrimp do not overcook. Using a slotted spoon, remove the shrimp and place in a bowl of ice water. Continue to simmer the liquid left in the pot, reducing to 2 tablespoons. Drain the shrimp from the ice water
and place in a glass bowl. Add the remaining 2 tablespoons of liquid to the shrimp. Add the tomato, avocado, peppers, onion, parsley, cilantro, and olive oil. Cover and place in the refrigerator for at least an hour.
To serve; place about 1/3 cup of lettuce in each of 4 dishes. Divide the shrimp mixture among the dishes and garnish with lemon wedges.