48 Ounce Chopped Romaine 16 Ounce Arugula 80 Each Shrimp Poached 16 Each Hard Boiled Eggs 16 Ounce Thin Sliced Red Onion 24 Ounce small diced Roma Tomato 24 Ounce sliced half moons English Cucumber 32 Ounce Thousand Island 8 Ounce small dice Celery
Follow Recipe for Poaching Shrimp. Keep whole to place on top of Salad
3 oz romaine
1 oz arugula
Top Build,Starting at 6 o'clock and working clockwise:
Diced Roma Tomatoes 1.5oz
Sliced Cucumber 1.5oz
Hard Boiled Egg chopped 1 each(or 1 oz)
Red Onion Thin Sliced 1oz
Celery Diced .5oz
Place 2 oz of thousand Island in a souffe cup and place in center of bowl.
Place 5 shrimp on top of salad in between each ingredient facing the same direction.
Lid and Refridgerate
80 Each Shrimp 16/201 Gallon Water4 Each Lemon8 Ounce Yellow Onion8 Ounce Celery4 Ounce Carrots4 Tablespoon Pickling Spice4 Each Parsley, fresh4 Each Thyme, fresh6 Each Bay Leaf12 Each Garlic
Place Water in Stock Pot.
Chop Carrots, Yellow Onion, Celery and place in water. Cut lemons in half, add to water. Place all herbs in cheesecloth and add to water along with remaining ingredients, except the Shrimp.
Broil stock to a boil and add shrimp. Cook for 1-2 minutes. Turn heat off and allow shrimp to cook to an internal tempature of 145.
Shock with an 50-50 ice bath to stop the cookingg process. Remove from ice bath once below 41 degrees, cover and store in refridgerator for use.