Curried Polynesian Shrimp

Enjoy the taste of the Tropics with this three-ingredient sour cream dip and creative dip container!

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Prep Time 45 min
Total Time 45 min
Servings 24

Ingredients

1: pineapple (3 lb)

72: pitted small ripe olives

72: deveined peeled cooked medium shrimp

2: cups sour cream

1 1/2: tablespoons curry powder

1/4: teaspoon salt

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Directions

1 Cut 1-inch slice from top of pineapple, leaving green leaves on top; set aside. Remove fruit from pineapple, cutting around inside edge of rind and leaving 1/2-inch wall. Cut fruit from core; cut pineapple into bite-size pieces.
2 Place 1 olive in curve of each shrimp; skewer together with plastic pick. Skewer pineapple pieces on picks. Attach picks of shrimp and pineapple to rind of pineapple in spiral design.
3 Place cup or bowl in rim of pineapple (such as a 6- or 10-ounce custard cup). In medium bowl, mix sour cream, curry powder and salt; spoon into cup. Cover with pineapple top. Arrange any remaining skewers around pineapple. Serve immediately, or cover completely with plastic wrap and refrigerate until serving.