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Got a request to do a low country boil (new taters, corn on the cob, sausage, and shrimp) as part of a catering gig. They would like to have enough for 50 people. I have cooked this many times in the past, but never for one of our catered events. Any suggestions on size and amount of shrimp, plus a cost per person to charge would be appreciated. Thanks.
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