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| What You Need: |
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3 cans (4˝ ounces each) shrimp
1 large fresh pineapple
2 cups diced oranges or grapefruit, white membranes removed
1 medium-sized avocado, peeled and cubed
4 tablespoons fresh lime or lemon juice
1/3 cup grated coconut
˝ cup salad oil
2 teaspoons honey
Few drops Tabasco sauce (optional)
Salt, pepper to taste
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| How To Cook: |
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1. Drain and clean shrimp. Chill.
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2. With a sharp knife, cut fruit and crown of pineapple in half, lengthwise.
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3. Cut away the hard, fibrous core, leaving on the crown.
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4. Loosen fruit from shell. (A grapefruit knife or any thin, sharp knife, preferably curved, is best.)
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5. Remove fruit from shells and cut into small chunks.
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6. Combine with shrimp, oranges or grapefruit, avocado, and 1 tablespoon lime or lemon juice.
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7. Spoon into pineapple shells and garnish with coconut.
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8. Combine remaining 3 tablespoons lime or lemon juice, oil, honey, Tabasco sauce, salt, and pepper, and serve with the salad.
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