2 (8 ounce) cans crushed pineapple, drained
1 small orange, peeled and quartered
1 large lemon, peeled and quartered
1/4 teaspoon salt
1 teaspoon paprika
1 teaspoon grated lime zest
4 ounces shrimp, peeled and deveined
Crumble pineapple and orange into a large bowl; toss until thoroughly coated. No large chunks are needed. Pour orange juice into a small bowl and stir to coat dry.
Place pineapple and orange juice in a large mixing bowl and stir until evenly coated; sprinkle with paprika, lime zest and salt. Adjust with lemon juice and lime zest and juice to taste.
Place shrimp on tops of pineapple and orange gelatin, and spoon shrimp cream over shrimp and pineapple. Place shrimp on top of shrimp. Place shrimp on top of fruit. Garnish as desired.