1. In a medium saucepan, bring 8 cups water to a boil. Squeeze lemon halves into pan and gently drop in lemon halves, onions and salt. Reduce heat to medium and simmer for 10 minutes for flavors to meld.
2. Remove from heat, strain liquid through a fine mesh strainer and return seasoned water to pan, discarding solids. Bring to a boil again and gently immerse shrimp. Cook shrimp for about 2 minutes or until just pink and opaque, and starting to curl (do not overcook). Strain through a fine mesh strainer or colander, and transfer shrimp to a paper towel-lined baking sheet. cool to room temperature, then transfer shrimp to a large mixing bowl.
3. Add to bowl with shrimp: avocado, tomatoes, serrano pepper, cucumber, jicama, ketchup, lemon juice, cilantro, dill and oil. Stir gently to combine and season with salt and pepper. Cover and refrigerate for 30 minutes or up to 2 hours.
4. Divide lettuce evenly among six martini or rocks glasses. Top each with sixth of shrimp cocktail mixture and garnish with addition cilantro or dill sprigs.
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|Serving Size: 1 Serving (320g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 74 (31%)|
|Amt Per Serving||% DV|
|Total Fat 8.3g||11 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 170.2mg||52 %|
|Sodium 687.5mg||24 %|
|Potassium 705.2mg||19 %|
|Total Carbohydrate 19.9g||6 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 15.4g|
|Protein 25.1g||36 %|
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Calories per serving: 242
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