California Avocado & Shrimp Omelet

INGREDIENTS:1 ½ gals. eggs
1 ½ cup chopped parsley
¾ cup + 1/3 cup lemon juice (divided)
1 Tbsp. salt
½ Tbsp. hot sauce
8 avocados
1 ½ lbs. bay shrimp meat, thawed, well drained
6 oz. butter
Avocado slices for garnishDIRECTIONS:1. Beat together eggs, parsley, ¾ cup lemon juice, salt and hot pepper sauce; reserve.

2. Cut avocados into ¼ in. dice; gently toss with 1/3 cup lemon juice. Reserve.

3. Per order: Heat ½ Tbsp. of

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