Ingredients
1 lb cooked medium shrimp
1 pineapple or 2 baby pineapples, with leaves attached
1 medium cucumber, peeled, seeded, and diced
1 small red pepper, diced
½ small red onion, diced
1 small fresh red pepper, seeded and minced
2 tbsp. prepared sesame ginger vinaigrette
2 tbsp. minced fresh cilantro or parsley
3 tbsp. chopped cashews
Preparation
1.Cut pineapple lengthwise into 4 sections (or in half if using baby pineapples), cutting through leaves. To make boats: With a small, sharp knife, carefully cut around sections, close to skin, to loosen flesh. Using a spoon, scrape flesh from shell. Dice flesh.
2.In large bowl, combine cucumber, red pepper, onion, chile, and 2 cups of the diced pineapple. Gently fold in shrimp, vinaigrette, and cilantro.
3.To serve, arrange shrimp salad in prepared pineapple boats and garnish With chopped cashews.
