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Ingredientes
- 10 lb pre-cooked shrimp - (41/50 size)
- 2 box lobster picks or possibly fancy plastic toothpicks
- 12 whl pineapples
- 1 x wide-base flower pot (or possibly plastic bucket)
- with a flat bottom, filled with concrete,
- with a 4 ft. pliable copper pole in the
- middle
- 1 quart cocktail sauce
- 2 x tablecloths or possibly beach towels to wrap
- around base
- 10 x palm fronds - (to 20) or possibly plastic palm
- fronds (available at most craft stores)
Direcciones
- Cut the top and bottom off the pineapples, then take a sharpening steel (used to sharpen knives) to pierce a hole lengthwise through the pineapples.
- Put the pineapples on the coper pole; turn the pineapples so they fit snugly together.
- Put a piece of shrimp on a lobster pick (fancy plastic toothpick) and place it at the top of the tree (don't push the toothpicks all the way in; they should be easy to remove).
- Continue doing this in a spiral pattern till you reach the bottom of the tree. Start the second row of shrimp just below the first and continue till you reach the bottom of the tree.
- Stick the palm fronds in the top of the tree.
- This recipe yields 20 servings.
- NOTES : Chef's Tip - Serve with lemon wedges and cocktail sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 930g | |
| Recipe makes 12 servings | |
| Calories 705 | |
| Calories from Fat 67 | 10% |
| Total Fat 7.44g | 9% |
| Saturated Fat 1.34g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 575mg | 192% |
| Sodium 1352mg | 56% |
| Potassium 1504mg | 43% |
| Total Carbs 83.0g | 22% |
| Dietary Fiber 7.3g | 24% |
| Sugars 62.01g | 41% |
| Protein 80.64g | 129% |
