2 cups crabmeat
2 tablespoons mayonnaise
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon freshly grated lemon peel
4 ounces grilled shrimp, peeled and deveined
2 cups cooked crabmeat
1 (8 ounce) can sliced mushrooms, drained
1 (16 ounce) can crushed pineapple with juice
2 (10 ounce) cans whole kiwi fruit, drained
Arrange crabmeat, mayonnaise, Worcestershire sauce, garlic powder and lemon peel in a 9x13 inch baking dish. Layer shrimp, crabmeat, crabmeat mixture, pineapple with juice and crabmeat. Spread marinated shrimp mixture over crabmeat and crabmeat. Cover. Refrigerate at least 2 hours.
Preheat oven to 350 degrees F (175 degrees C).
Bake in preheated oven for 45 minutes. Remove from oven and place noodles in a medium bowl. Allow to cool.
Preheat grill for high heat.
Slice shrimp into 1/2 inch strips and place on a baking sheet. Lay shrimp on top crabmeat mixture.
Brush shrimp mixture with kiwi juice. Brush shrimp with marinated crabmeat mixture.
Place crabmeat mixture on top shrimp mixture. Top with crabmeat mixture. Roll up.
Bake at 350 degrees F (175 degrees C) for 45 minutes. Remove from heat. Seal foil and place on a serving platter. Remove shell and cut into desired shape. Serve with reserved crabmeat mixture and fresh crabmeat mixture. Garnish with pineapple and serve.