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  • Shrimp Palm Tree

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    Shrimp Palm Tree
    Servings: 12
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 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)

    Directions

    1. 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.
    2. Put the pineapples on the coper pole; turn the pineapples so they fit snugly together.
    3. 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).
    4. 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.
    5. Stick the palm fronds in the top of the tree.
    6. This recipe yields 20 servings.
    7. NOTES : Chef's Tip - Serve with lemon wedges and cocktail sauce.

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