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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|Serving Size: 1 Serving (1053g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 466 (52%)|
|Amt Per Serving||% DV|
|Total Fat 51.8g||69 %|
|Saturated Fat 4.7g||23 %|
|Monounsaturated Fat 34.1g|
|Polyunsanturated Fat 9.4g|
|Cholesterol 344.7mg||106 %|
|Sodium 350.9mg||12 %|
|Potassium 1317mg||35 %|
|Total Carbohydrate 62.1g||18 %|
|Dietary Fiber 10.5g||42 %|
|Sugars, other 51.6g|
|Protein 50g||71 %|
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Calories per serving: 895
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