Pineapple with Shrimp and Dill

• 1 whole pineapple ripe
• 1 pound shrimp large
• 1 cup mayonnaise
• 1/2 cup yogurt, low-fat plain
• 1 clove garlic minced
• 1 tablespoon parsley leaves fresh chopped
• 1 tablespoon capers
• 1/2 each lemon juice from one lemon
• 2 whole eggs hard cooked, chopped
• 1 teaspoon dry mustard
• 1/2 teaspoon chives
• 1 teaspoon anchovy paste
• 2 teaspoons dill weed fresh snipped
• 1/4 teaspoon tarragon leaves
• 1 x red lettuce
• 1 sprigs dill weed, fresh garnish

1. Peel, core, and slice pineapple into bite-size triangles.
2. Cover and refrigerate .
3. Cook shrimp in boiling salted water, douse with cold water, peel and devein, and refrigerate.
4. Prepare homemade mayonnaise and combine with remaining remoulade ingredients in a large bowl.
5. Whisk, blending well.
6. Add pineapple, tossing gently to cover slices with sauce.
7. Rinse lettuce and drain.
8. Tear lettuce leaves into pieces large enough to hold o ne pineapple slice.
9. Arrange lettuce on a serving platter, add a pineapple slice to each leaf, top with one shrimp and garnish with dill sprig.

pineapple, shrimp, mayonnaise, yogurt, garlic, parsley, capers, lemon juice from, eggs, mustard, chives, anchovy paste, dill, tarragon, red lettuce, dill

Taken from recipeland.com/recipe/v/pineapple-shrimp-dill-34059 (may not work)