Yield: 15 Servings
|1 \N||Whole pineapple, ripe|
|1 pounds||Shrimp, large|
|½ cup||Lowfat yogurt, plain|
|1 \N||Clove garlic, minced|
|1 tablespoon||Parsley, fresh chopped|
|½ \N||Lemon, juice from|
|2 \N||Whole eggs, hard cooked chopped|
|1 teaspoon||Dry mustard|
|1 teaspoon||Anchovy paste|
|2 teaspoons||Dill, fresh snipped|
|\N \N||Red leaf lettuce and dill sprigs, garnish|
Peel, core, and slice pineapple into bite-size triangles. Cover and refrigerate. Cook shrimp in boiling salted water, douse with cold water, peel and devein, and refrigerate.
Prepare homemade mayonnaise and combine with remaining remoulade ingredients in a large bowl. Whisk, blending well. Add pineapple, tossing gently to cover slices with sauce.
Rinse lettuce and drain. Tear lettuce leaves into pieces large enough to hold one pineapple slice. Arrange lettuce on a serving platter, add a pineapple slice to each leaf, top with one shrimp and garnish with dill sprig.
Per serving: 180 Calories; 14g Fat (66% calories from fat); 8g Protein; 8g Carbohydrate; 76mg Cholesterol; 148mg Sodium Recipe by: Delicious Decisions/tpogue@... Posted to MC-Recipe Digest V1 #620 by Terry Pogue <tpogue@...> on May 25, 1997