Cooking Recipe Pineapple Boats Ahoy

Recipe Ingredients

SALAD

4 1/2 c Water

1 1/2 lb Shrimp, fresh

1 lg Pineapple, fresh

1 md Orange

1 md Grapefruit

1 md Avocado

1 Lime; juice of (2 to 3 tb)

DRESSING

1/2 c Oil, vegetable

2 tb Wine, dry white

2 tb Lime juice

1/2 ts Salt

1/2 ts Paprika

1 ts Honey

Directions

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 1/2
to 1/4 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;

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

Categories matching this recipe

Fruits ,Fish ,Diabetic ,Salads