INGREDIENTS:1 ½ gals. eggs
1 ½ cup chopped parsley
¾ cup + 1/3 cup lemon juice (divided)
1 Tbsp. salt
½ Tbsp. hot sauce
8 avocados
1 ½ lbs. bay shrimp meat, thawed, well drained
6 oz. butter
Avocado slices for garnishDIRECTIONS:1. Beat together eggs, parsley, ¾ cup lemon juice, salt and hot pepper sauce; reserve.
2. Cut avocados into ¼ in. dice; gently toss with 1/3 cup lemon juice. Reserve.
3. Per order: Heat ½ Tbsp. of butter in an omelet pan. Ladle ¾ cup reserved egg mixture into pan. Cook over medium heat until set, but still moist.
Put1/3 cup diced avocado down center of omelet; top with 2 Tbsps. shrimp. Fold omelet; heat through. Slide omelet onto warmed serving plate. Garnish with avocado slices and parsley.SERVINGS:24 servingsFrom:Recipe from the California Avocado Commission