4 cups water
1 1/2 pounds unpeeled, large shrimp
2 avocados, peeled and cubed
1/4 cup lime juice
6 cups cubed tomatoes (about 3 pounds)
3 large onions, chopped (4 cups)
8 to 10 garlic cloves, minced
1/4 cup chopped fresh cilantro
3 jalapeno peppers, seeded and chopped
1 tablespoon ground cumin
2 teaspoons paprika
1 teaspoon salt
Cook shrimp in boiling water for 3 minutes or until pink.
Drain shrimp and rinse with cold water; peel and devein. Chill.
Cut shrimp into quarters and set aside. Combine avocados and lime
juice in a small bowl; set aside. Combine shrimp, tomatoes, and
next 7 ingredients in a large bowl; gently stir in avocado-lime
mixture. Chill at least one hour. Serve in lettuce-lined bowl
with tortilla chips.
Yield: 11 1/2 cups.
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