3 pineapples cut in half (long ways). Remove the pineapple in large chunks reserving them for grilling. Take the shells of the pineapples and use as the serving dish for the entre. 2 ½ lbs of large (12 to 15 count) shrimp – shelled and deveined. Pat dry. 2tbs olive oil Kosher salt and fresh ground pepper Reserved pineapple chunks Prepare grill on medium/high heat. Brush shrimp with the olive oil and season with salt and pepper. Brush pineapple chunks with olive oil. Grill shrimp just until they are cooked through, turning only once (about 2 to 3 minutes on each side) Grill pineapple just until you have nice grill marks on each side of the pineapple. Remove from grill and set aside. Combine the ingredients listed below in a large bowl. 1 cup mayonnaise 1 tbs. orange zest 2 tbs. orange juice 1 tbs. white wine vinegar ¼ cup minced fresh dill 2 tbs. cappers, drained 2 tbs. diced red onion Once ingredients have been whisked together toss in the shrimp and grilled pineapple chunks. Reserve six shrimp and six pineapple chunks for garnish. The flavors will improve if you allow the salad to sit at room temperature for about 30 minutes. Otherwise you may refrigerate until you are ready to serve. Then allow mixture sit for 30 at room temperature before serving. Distribute shrimp and pineapple mixture evenly in your six pineapple bowls. Garnish with a snip of parsley, grilled shrimp and grilled pineapple chunk. This makes for a beautiful presentation!