Recipe - Pineapple With Shrimp And Dill

1 Whole pineapple, ripe
1 pound Shrimp, large

REMOULADE SAUCE
1 cup Mayonnaise
One half cup Lowfat yogurt, plain
1 Clove garlic, minced
1 tablespoon Parsley, fresh chopped
1 tablespoon Capers
One half Lemon, juice from
2 Whole eggs, hard cooked
chopped
1 teaspoon Dry mustard
One half teaspoon Chives
1 teaspoon Anchovy paste
2 teaspoon Dill, fresh snipped
One fourth teaspoon Tarragon
Red leaf lettuce and dill
sprigs, garnish

Peel, core, and slice pineapple into bitesize 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@idsonline.com Posted to MCRecipe
Digest V1 #620 by Terry Pogue tpogue@idsonline.com on May 25, 1997