Pineapple Boats Ahoy

Servings: 3
Ingredients:

-----------------------------------SALAD-----------------------------------
4 1/2 c  Water                               1 md Grapefruit
1 1/2 lb Shrimp, fresh                       1 md Avocado
1 lg Pineapple, fresh                    1    Lime; juice of (2 to 3 tb)
1 md Orange

———————————-DRESSING———————————-
1/2 c Oil, vegetable 1/2 ts Salt
2 tb Wine, dry white 1/2 ts Paprika
2 tb Lime juice 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. Servings: 3/4 cup.

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

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