SUNKIST® Yield: 12 servings. 48 shrimp, #16-20, peeled and deveined 11/2 cups red onion, diced 1/4"3/4 cup olive oil 3 lbs. SunkistÆorange segments 21/4 cups SunkistÆ orange juice, fresh11/2 quarts Alfredo sauce, prepared1/4 cup fresh dill, chopped 41/2 lbs. spinach fettuccini, cooked, drained, warm3/4 cup tomato, diced 1/4" Slice shrimp in half lengthwise. Cover and hold refrigerated. To make one portion: In medium sautè pan, sautè 8 shrimp halves and 2 Tbsp. diced red onions in 1 ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.