Pineapple Boats Ahoy

Salad

 * 4½ cups water
 * 1½ lbs shrimp, fresh
 * 1 large pineapple, fresh
 * 1 medium orange
 * 1 medium grapefruit
 * 1 medium avocado
 * 1 lime, juice of (2 to 3 tbsp)

Dressing

 * ½ cup vegetable oil
 * 2 tbsp dry white wine
 * 2 tbsp lime juice
 * ½ tsp salt
 * ½ tsp paprika
 * 1 tsp honey

Directions

 * 1) Bring water to a boil.
 * 2) Add shrimp; return to a boil.
 * 3) Lover heat, and simmer 3 to 5 minutes.
 * 4) Drain shrimp well; rinse with cold water.
 * 5) Chill.
 * 6) Peel and devein shrimp; set aside.
 * 7) Cut pineapple in half lengthwise.
 * 8) Scoop out pulp, leaving shells ½ to ¼ inch thick.
 * 9) Cut pineapple pulp into bite-size pieces, discarding core.
 * 10) Set aside 1 cup pineapple pieces; reserve remaining pieces for use in other recipes.
 * 11) Peel, seed, and section orange and grapefruit; combine fruit sections with 1 cup pineapple pieces and shrimp.
 * 12) Cover; chill until ready to serve.
 * 13) Before serving, peel and dice avocado; sprinkle with lime juice to prevent discoloration.
 * 14) Combine avocado and shrimp mixture; spoon into reserved pineapple shells.
 * 15) Pour dressing over top before serving.

Dressing

 * 1) Combine all ingredients in container of electric blender; blend well.
 * 2) Serve immediately. (Yield: ¾ cup)