Aromatic bitters from Trinidad and lime juice give this recipe a flavor reminiscent of ceviche dishes, where fresh fish is marinated in citrus juice. Bits of fresh tomato and a dash of spicy red pepper gives the shrimp Caribbean flair.

* 4 cups water

* 1 tablespoon salt

* 1 pound raw shrimp, shelled and deveined

* 1 cup vegetable oil

* 1/3 cup lime juice

* 2 tablespoons snipped parsley

* 1/2 teaspoon salt

* 4 green onions (with tops), thinly sliced

* 2 medium tomatoes, seeded and chopped

* 2 cloves garlic, chopped

* 8 to 10 drops aromatic bitters

* Dash of crushed red pepper

* 1 avocado, peeled and chopped

* Lettuce leaves

* Lime wedges

Heat water to boiling in 3-quart saucepan. Add 1-tablespoon salt and the shrimp. Cover and heat to boiling; reduce heat. Simmer until shrimp is pink, about 3 minutes: drain.

Mix oil, lime juice, parsley, 1/2 teaspoon salt, the green onions, tomatoes, garlic, bitters and red pepper in large bowl; stir in shrimp. Cover and refrigerate at least 6 hours. Just before serving, gently stir in avocado. Spoon shrimp mixture onto lettuce-lined plates with slotted spoon. Garnish with lime wedges. Serve with remaining marinade if desired.

4 servings

( Dan and Pat VanArtsdalen 4/15/00 )

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