———————————–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 ts 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.