Boil shrimp in salted water until just cooked through, 2 to 3 minutes. Drain and rinse with cold water. Put shrimp in a non-metal bowl and add lime juice and salsa. Stir well, cover and refrigerate for 20 to 30 minutes.
Add cucumbers, avocado and jalapeño and toss gently. Arrange lettuce leaves on plates and top with shrimp ceviche. Serve with tortilla chips or tortillas on the side.
Per Serving:270 calories (100 from fat), 11g total fat, 1.5g saturated fat, 175mg cholesterol, 800mg sodium, 18g carbohydrates, (5 g dietary fiber, 4g sugar), 25g protein.
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