Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      whole         pineapple -- ripe
   1      pound         shrimp -- large
                        remoulade sauce
   1      cup           mayonnaise
     1/2  cup           low-fat yogurt -- plain
   1      clove         garlic -- minced
   1      tablespoon    parsley -- fresh chopped
   1      tablespoon    capers
     1/2                lemon -- juice from
   2      whole         eggs -- hard cooked chopped
   1      teaspoon      dry mustard
     1/2  teaspoon      chives
   1      teaspoon      anchovy paste
   2      teaspoons     dill -- fresh snipped
     1/4  teaspoon      tarragon
                        red leaf lettuce and dill sprigs -- garnish

Preparation:

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.