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 butter in an omelet pan. Ladle ¾ cup reserved egg mixture into pan. ...
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