Pineapple With Shrimp And Dill

Recipe Ingredients

1		Pineapple - ripe
1 lb	454g / 16oz	Shrimp - large
		Remoulade sauce
1 cup	237ml	Mayonnaise
1/2 cup	118ml	Low-fat yogurt - plain
1		Garlic - minced
1 tablespoon	15ml	Parsley - fresh chopped
1 tablespoon	15ml	Capers
1/2		Lemon - juice from
2		Eggs - hard cooked chopped
1 teaspoon	5ml	Dry mustard
1/2 teaspoon	2.5ml	Chives
1 teaspoon	5ml	Anchovy paste
2 teaspoons	10ml	Dill - fresh snipped
1/4 teaspoon	1.3ml	Tarragon
		Red leaf lettuce and dill sprigs - garnish

Recipe Instructions

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.

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