From: Chef Scott Boone, Mill Creek Country Club, Mill Creek, WA.
Yield: 4 servings.
- Shrimp: 24 U/15 Ocean Garden® Authentic Mexican White Shrimp, peeled and deveined with tail on
- 3 cups salsa verde (recipe follows)
- 1 cup sour cream (thinned and placed in squeeze bottle)
- 1 cup ancho chile mayonnaise (recipe follows)
- 16 eggs, beaten