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Add a photoServings: 6
Ingredients
- 1 fresh pineapple
- 1 pound shrimp, cooked, shelled & deveined
- 2 avocados, cut in wedges
- 1/4 c. sweet white wine
- 3 tbsp. honey
- 2 teaspoon fresh mint, minced
- 1 lemon
- 1/4 c. salad oil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Directions
- 1. Cook shrimp in boiling water for 2 min.
- 2. Cut the pineapple in two. Scoop out the fruit and cut it into 1 inch squares. Reserve the shells.
- 3. Combine the wine, honey, mint, salad oil, salt and pepper. Shake well in tight-fitted jar.
- 4. Sprinkle juice of 1/2 lemon on avocado to prevent avocado from browning.
- 5. Combine avocado, shrimp and pineapple in a bowl and add in the sauce, mixing gently. Chill for approximately 1 hour.
- Serve in reserved pineapple shells with mint sprigs for garnish. Eat this succulent concoction with a sweet white wine, such as a Washington Langguth Select Harvest, a Sutter Home Muscat Alexandria, or possibly a bottle of Asti Spumante for an ambrosial shamelessly decadent experience. A salad which is a meal in itself.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 151g | |
| Recipe makes 6 servings | |
| Calories 258 | |
| Calories from Fat 136 | 53% |
| Total Fat 15.22g | 19% |
| Saturated Fat 2.48g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 115mg | 38% |
| Sodium 212mg | 9% |
| Potassium 333mg | 10% |
| Total Carbs 13.91g | 4% |
| Dietary Fiber 2.5g | 8% |
| Sugars 9.75g | 7% |
| Protein 16.17g | 26% |
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