Pineapple with Shrimp and Dill

15 Servings

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Pineapple with Shrimp and Dill Ingredients

1 Whole pineapple, ripe	1/2 Lemon, juice from
1 lb Shrimp, large	2 Whole eggs, hard cooked
REMOULADE SAUCE	1 ts Dry mustard
1 c Mayonnaise	1/2 ts Chives
1/2 c Lowfat yogurt, plain	1 ts Anchovy paste
1 Clove garlic, minced	2 ts Dill, fresh snipped
1 tb Parsley, fresh chopped	1/4 ts Tarragon
1 tb Capers	Red leaf lettuce and dill

Instructions for Pineapple with Shrimp and Dill

Peel, core, and slice pineapple into bite-size triangles. Cover and refrigerate. Cook shrimp in boiling salted water, douse with cold water, peel and devein, and refrigerate. Prepare homemade mayonnaise and combine with remaining remoulade ingredients in a large bowl. Whisk, blending well. Add pineapple, tossing gently to cover slices with sauce. Rinse lettuce and drain. Tear lettuce leaves into pieces large enough to hold one pineapple slice. Arrange lettuce on a serving platter, add a pineapple slice to each leaf, top with one shrimp and garnish with dill sprig. Per serving: 180 Calories; 14g Fat (66% calories from fat); 8g Protein; 8g Carbohydrate; 76mg Cholesterol; 148mg Sodium Recipe by: Delicious Decisions/tpogue@idsonline.com Posted to MC-Recipe Digest V1 #620 by Terry Pogue on May 25, 1997

Main Ingredient: ShrimpCuisine: Uncategorized