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Title: Pineapple Boats Ahoy
Categories: Diabetic Fish Salad Fruit
Yield: 3 Servings
| 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 |
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; blend well. Serve immediately. Yield: 3/4 cup.
SOURCE: Southern Living Magazine, July, 1980. Typed for you by Nancy Coleman.
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