Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: 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.

Target recipe: sauce:. make the sauce at least one hour in advance (even better with 24 hours in the fridge). for the cocktail sauce, combine the chili sauce, ketchup, horseradish, lemon juice, worcestershire sauce, and hot sauce. chill at least one hour, if possible. shrimp:. cut the lemon in half and add it to a large pot of boiling salted water. add the shrimp and cook, uncovered, for only 3 minutes, until they are just cooked through. remove with a slotted spoon to a bowl of ice water to immediately stop cooking. when the shrimp are cool enough to handle, peel and devein them (back-sides). keep cold until ready to serve.