| Ingredient | ULF # | Portion |
|---|---|---|
| Mrs. Friday's 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.
