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 Frittata: 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 24 black olives Salsa Verde: 12-oz. can of tomatillos ½ bunch cilantro, chopped 1 jalapeño pepper, seeds removed Ancho Chili Mayonnaise: 1 cup ...

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