Copycat Recipes




Red Lobster's Shrimp Palm Tree
Serving Size: 20

Ingredients:


Cooking Directions:

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 pounds pre-cooked shrimp - (41/50 size)
2 boxes lobster picks or fancy plastic toothpicks
12 whole pineapples
1 wide-base flower pot (or plastic bucket)
with a flat bottom, filled with concrete,
with a 4 ft. pliable copper pole in the
middle
1 quart cocktail sauce
2 tablecloths or beach towels to wrap
around base
10 palm fronds - (to 20) or plastic palm
fronds (available at most craft stores)

Cut the top and bottom off the pineapples, then take a sharpening steel
(used to sharpen knives) to pierce a hole lengthwise through the
pineapples.

Put the pineapples on the coper pole; turn the pineapples so they fit
snugly together.

Put a piece of shrimp on a lobster pick (fancy plastic toothpick) and
place it at the top of the tree (do not push the toothpicks all the way
in; they should be easy to remove).

Continue doing this in a spiral pattern until you reach the bottom of the
tree. Start the second row of shrimp just below the first and continue
until you reach the bottom of the tree.

Stick the palm fronds in the top of the tree.

This recipe yields 20 servings.




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