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April 2012 Exercise – Timothy Gorman, Culinary Student, Central Piedmont Community College, Charlotte, NC
Shrimp Two Ways:
Jumbo Gulf Shrimp stuffed with Sautéed Spinach over a Shredded Spinach Salad dressed with New Orleans style Remoulade Sauce and Lemon Juice
Argentinean Pink Shrimp Cocktail with Lemon Creole poached shrimp and a Cocktail Sauce Reduction
Do you want to DEEP PLATE? CLICK HERE!