Pineapple Boats Ahoy

Ingredients

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)