Pineapple boats ahoy

3 servings

Ingredients

Quantity Ingredient
4½ cup Water
1½ pounds Shrimp, fresh
1 large Pineapple, fresh
1 medium Orange
½ cup Oil, vegetable
2 tablespoons Wine, dry white
2 tablespoons Lime juice
1 medium Grapefruit
1 medium Avocado
1 Lime; juice of (2 to 3 tb)
½ teaspoon Salt
½ teaspoon Paprika
1 teaspoon Honey

Directions

SALAD

DRESSING

Bring water to a boil. Add shrimp; return to a boil. Lover heat, and simmer 3 to 5 minutes. Drain shrimp well; rinse with cold water.

Chill. Peel and devein shrimp; set aside.

Cut pineapple in half lengthwise. Scoop out pulp, leaving shells ½ to ¼ inch thick. Cut pineapple pulp into bite-size pieces, discarding core. Set aside 1 cup pineapple pieces; reserve remaining pieces for use in other recipes.

Peel, seed, and seciton orange and grapefruit; combine fruit sections with 1 cup pineapple pieces and shrimp. Cover; chill until ready to serve.

Before serving, peel and dice avocado; sprinkle with lime juice to prevent discoloration. Combine avocado and shrimp mixture; spoon into reserved pineapple shells. Pour dressing over top before serving.

Dressing: Combine all ingredients in container of electric blender; blend well. Serve immediately. Yield: ¾ cup.

SOURCE: Southern Living Magazine, July, 1980. Typed for you by Nancy Coleman.

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