From: Chef James Tonkovich, The Windmill Club, Billings, MT. Yield: 2 servings. 4 U/10 Ocean GardenĀ® Authentic Mexican Shrimp as desired, risotto as needed, orange zest as needed, candied cranberries (or dried cranberries) as needed, mint as needed, wasabi as needed, nori (Japanese seaweed) as needed, zucchini, fan-cut for presentation as needed, prepared mango curry sauce To prepare shrimp: Grill shrimp lightly in a saute pan and place in a lemon butter saute to finish. Skewer ...

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