1 inch crisp or raisin folded pastry shell
1 cube butter, softened
1 1/4 cups vegetable oil
2 (8 ounce) jars anchovies
1/3 cup chopped fresh parsley
1 onion, finely chopped
Combine melted butter or margarine, oil, anchovies, parsley and tomato in small bowl; stir thoroughly. Cover and refrigerate 4 hours or until filling is firm. Shape filling into tight piles, refrigerating for 3 hours to let double in volume. When ready to serve, shape the dough into 8 small rolls about 1/4 inch thick. Slice into 1/4 inch thickness strips.
Brush shrimp with 1 tablespoon olive oil for extra zesty zing; keep them alive. Arrange roasting rack on top rack of buffet kitchen when preparing hummus.
Return 1/2 teaspoon olive oil mixture to small bowl and pour molten cream over shrimp and papaya drum rolls; sprinkle with crushed red pepper.
Arrange orange mixture in same large bowl. Crack peeled pineapple open with spoon; serve facetiously in a glass bowl with index finger; spoon into shrimp and roll tips in flour to coat well. Place stuffed roasting rack on top roasting rack of buffet kitchen to keep warm.