1 pineapple
1 cup pitted ripe olives
1 cup cleaned cooked shrimp
1 cup sour cream
3/4 tsp. curry powder
1/4 tsp. salt

Cut 1" thick slice from top of pineapple, leaving green leaves on top; reserve top. With curved knife, cut out fruit from shell, leaving 1/2" wall. Cut fruit into cubes, removing any fibrous core.

Place olive in curve of each shrimp; skewer with plastic pick. Place pineapple cubes on picks.

Stir together sour cream, curry powder and salt; place in custard cup in pineapple shell. Cover with reserved pineapple top. Attach shrimp and pineapple cubes in spiral design to shell of pineapple. Serve immediately or cover with plastic wrap and refrigerate.

6 servings