| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Fruits, Vegetables |
|
Diabetic, Fish, Salads, Fruits |
3 |
Servings |
INGREDIENTS
| 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) |
| 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 |
INSTRUCTIONS
SALAD
DRESSING
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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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