Grilled Garlic Prawns with Vegetables

Ingredients

4 ½ lbs.	Butter, softened
3 ¼ lbs.	Minced garlic
3 cups	Lemon juice
3 cups	Chopped fresh parsley
14 lbs.	Medium shrimp, shelled
36 lbs.	FLAV-R-PAC Capri Vegetables, frozen
200 slices	Toasted garlic bread
To taste	Salt and pepper

Directions

1. In mixing bowl, cream butter with garlic, lemon juice and parsley, until smooth. Divide butter into 9 cup and 4 cup portions.
2. Thread 4 prawns on wooden skewers. Brush prawns with garlic/butter mixture (9 cups); grill until shrimp turns opaque, about 2 minutes each side.
3. In large stock pot or steam table pans, heat Capri Vegetables in remaining garlic/butter mixture until vegetables are cooked through. Season with salt and pepper; gently toss. For volume feeding: fill steam table pans with buttered Capri Vegetables. Remove prawns from skewers and toss with vegetables. For individual service: plate 5 ounces buttered vegetables; top with 2 skewers grilled shrimp and place 2 slices garlic bread on the side. Option: garnish with fresh chopped parsley.

Yield:100 (8 ounce) servings