Recipe - Pineapple Boats Ahoy

SALAD
4 One half cup Water
1 One half pound Shrimp, fresh
1 lg Pineapple, fresh
1 md Orange
1 md Grapefruit
1 md Avocado
1 Lime; juice of (2 to 3 tb)

DRESSING
One half cup Oil, vegetable
2 tablespoon Wine, dry white
2 tablespoon Lime juice
One half teaspoon Salt
One half teaspoon Paprika
1 teaspoon 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 One fourth inch thick. Cut pineapple pulp into bitesize 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: Three fourths cup.

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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip