Key West Shrimp and Zucchini Julienne

Food Service Search Staff

INGREDIENTS:12 lbs. zucchini, cut 3 inch to 4 inch long
6 gallons boiling water
2 Tbsp. salt
1 ½ qts. olive oil
3/4 lb. walnuts
3/4 lb. Parmesan cheese, grated
2 Tbsp. lemon juice
1 Tbsp. McCormick Pure Ground Black Pepper
2 Tbsp. salt
2 Tbsp. McCormick California Style Garlic Pepper
1 ½ tsp. McCormick Cracked Black Pepper
3/4 cup McCormick Key West Style Seasoning
7 ½ lbs. shrimp, peeled, deveined, 30/60 count, cooked, cooled
3 cups butter, unsalted
1 ½ cups McCormick California Style Roasted Garlic Bread Seasoning
3 baguettes, sliced or split in half
3/4 lb. Parmesan cheese, shaved with a vegetable peeler DIRECTIONS:Cut zucchini into 1/8 inch x1/8 inch julienne sticks with a mandoline or cutter, if available. Blanch in boiling, salted water until tender. Shock in ice water.

Combine oil, walnuts, cheese, lemon juice, and seasonings in a blender. Puree until smooth. Place pureed ingredients in a large bowl. Add cooked and cooled shrimp. Toss in reserved zucchini.

Combine butter and seasoning. Spread over cut side of bread. Cut into 4 portions. Bake at 350°F until lightly browned. Keep hot for service.

Portion 1 ½ cups of mixture onto dinner plate. Garnish with ½ oz. Parmesan cheese. Serve each plate with one portion of garlic bread. SERVINGS:24 servings From: PHOTO CREDIT:Photo Credit: MCCORMICK & COMPANY