Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Diabetic Fish
Salads Fruits
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----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 t 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.
