1 1/2 c. dices, cooked, shrimp (or use cooked crab or lobster, if you prefer)
2 c. cooked shell macaroni
1 1/3 c. drained pineapple tidbits
1/2 c. sliced green or red seeded grapes
3 tbsp. butter
3 tbsp. flour
1 1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. pepper
1 2/3 c. (lg. can) undiluted Carnation Evaporated milk
1/3 c. coconut

Combine shrimp, macaroni, pineapple and grapes. Melt butter in top of double boiler over hot water. Combine flour, salt, ginger, and pepper. Add to melted butter; stir until a smooth paste. Slowly add Carnation. Cook until thickened, stirring constantly. Add sauce to macaroni. Mix well. Pour into 1 1/2 quart casserole. Top with coconut and bake in a moderate oven (350 degrees) about 25 minutes.

Just in case you are really going Hawaiian, serve chilled papaya garnished with lime wedges. Makes 6 to 8 servings.