*  Exported from  MasterCook  *
 
                            PINEAPPLE BOATS AHOY
 
 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.
  
 
 
                    - - - - - - - - - - - - - - - - - -