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: steam the shrimp for about 5 minutes or until they turn pink. be careful not to overcook. after the shrimp are steamed, allow them to cool and remove the shells, leaving the tail in place. refrigerate while you prepare the sauce in a small serving bowl prepare the sauce by mixing the catsup, worcestershire sauce, horsradish, lemon juice, salt and pepper. just prior to serving, fill a larger serving bowl with crushed ice and place the bowl of cocktail sauce in the center to chill. arrange sprigs of parsley and lemon around the center bowl on top of the ice to enhance the green and red color scheme. arrange the steamed shrimp around the edge of the larger bowl with the tails hanging over the edge of the bowl.