Crab Stuffed Shrimp

Ingredient ULF # Portion
Mrs. Fridays Stuffed Shrimp 612557 4 each
Good Grains Cous Cous Quinoa 758046 6 oz.
Marie’s White Balsamic Vinaigrette 274339 2 oz.
Pro*Act Broccolini 126210 5 oz.
Gold Label Hollandaise Sauce 775675 4 oz.
Lemon 105130 2 wedges

Place shrimp in 350°F fryer and cook until internal temperature reaches 155°F. Heat hollandaise sauce per manufactures direction. Steam broccolini until just tender. Heat cous cous in sauté pan or microwave with vinaigrette at medium low. Arrange decoratively on serving plate and garnish with fresh lemon wedges.