1 c  Water

    1/3 c  Lime Juice

      1 ea Clove Garlic; Finely Chopped

      2 ts Salt

      1 x  Pepper; Dash of

     24 ea Shrimp; Raw, *

      1 ea Avocado; Peeled And Chopped

      2 ea Jalapeno Chiles; **

    1/4 c  Tomato; Chopped

      2 tb Onion; Chopped

      2 tb Carrot; Finely Chopped

      2 tb Cilantro; Fresh, Snipped

      2 tb Vegetable Or Olive Oil

  1 1/2 c  Lettuce; Finely Shredded

      1 x  Lemon Or Lime Wedges

  *   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
  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.