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| 4 1/2 Tasse | Water 1 md Grapefruit |
| 1 1/2 x ca. 450 g | Shrimp, fresh 1 md Avocado |
| 1 gross | Pineapple, fresh 1 Lime; juice of (2 to 3 tb) |
| 1 mittel | Orange |
| 1/2 Tasse | Oil, vegetable 1/2 ts Salt |
| 2 Esslöffel | Wine, dry white 1/2 ts Paprika |
| 2 Esslöffel | Lime juice 1 ts Honey |
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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.
Coleman.
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