1. Cook shrimp in boiling water for 2 minutes.
2. Cut the pineapple in two. Scoop out the fruit and cut it into 1 inch squares. Reserve the shells.
3. Combine the wine, honey, mint, salad oil, salt and pepper. Shake well in tight-fitted jar.
4. Sprinkle juice of 1/2 lemon on avocado to prevent avocado from browning.
5. Combine avocado, shrimp and pineapple in a bowl and add the sauce, mixing gently. Refrigerate for approximately 1 hour.
Serve in reserved pineapple shells with mint sprigs for garnish. Eat this succulent concoction with a sweet white wine, such as a Washington Langguth Select Harvest, a Sutter Home Muscat Alexandria, or a bottle of Asti Spumante for an ambrosial shamelessly decadent experience. A salad that is a meal in itself.
