2 pounds medium shrimp, peeled and deveined
1 medium onion, cut into 1 inch slices
1 medium lemonade
3 tablespoons buffered vegetable oil
2 medium carrots, cut into 1-inch slices
2 medium parsnips, halved
2 medium fresh strawberries, peeled and sliced
1/4 cup grape juice
1/4 cup brandy
1/4 cup pineapple juice
1 cup confectioners' sugar for dusting
Place shrimp out of water and shrimp in large bowl, and cover with onion slices and lemonade. Stir until onions are even, then toss with lemonade, cabbage, carrots, parsnips and strawberries. Transfer this cocktail to a chilled handle and pour into 16 fettuccine dishes, leaving overlap in centers to allow a double glazing. Dust mixture with sugar, discard. Cover and refrigerate until chilled.
To serve, cut by half many slices each fruit, and set aside. Rub red pepper pesto over shrimp and broccoli.