Shrimp should be peeled and deveined. ** Jalapeno Chiles should be seeded and finely chopped.
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 remaing 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.