Ingredients

Salad:
4-1/2 C. water
1-1/2 pounds shrimp, fresh
1 large pineapple, fresh
1 medium orange
1 medium grapefruit
1 medium avocado
2 to 3 Tbsp. lime juice
Dressing:
1/2 C. vegetable oil
2 Tbsp. dry white wine
2 Tbsp. lime juice
1/2 tsp. salt
1/2 tsp. paprika
1 tsp. honey

Cooking Instructions

Bring water to a boil. Add shrimp; return to a boil. Lower heat and simmer 3 to 5 minutes. Drain shrimp well; rinse with cold water. Chill. Peel and de-vein 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-sized pieces, discarding core. Set aside 1 C. pineapple pieces, reserve remaining pieces for use in other recipes. Peel, seed, and section orange and grapefruit. Combine fruit sections with 1 C. 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.
 
 
"And we know that God causes all things to work together for good to those who love God, to those who are called according to His purpose." (Romans 8:28)