Recipe ideas for a crowd of 20 or less include turkey breast roulade with green chiles and feta, spiced lamb chops with mint-mango sauce, and garlic-roasted shrimp with red peppers and smoked paprika. Some side dish options are artichoke, fennel, and edamame salad and coriander rice.
To make garlic-roasted shrimp with red peppers and smoked paprika that serves 16 people, toss 3 pounds of peeled and deveined jumbo shrimp with 3 cut red bell peppers, 6 minced garlic cloves, 6 tablespoons of olive oil, 2 1/2 tablespoons of smoked paprika and 1 teaspoon of cayenne pepper. Spoon the shrimp mixture into two greased metal baking pans, and sprinkle them with salt and pepper to taste. After covering and chilling the shrimp for a few hours, cook them for 10 minutes at 400 degrees Fahrenheit, turn them, and add 1 1/2 tablespoons of chopped fresh oregano. Roast the shrimp for seven more minutes.
To make the sauce, pour 1/4 cup of dry Sherry in two skillets, and heat on medium until the liquid is reduced. Pour the sauce over the shrimp before serving.
Make coriander rice as a side to the shrimp by sauteing 1 1/2 cup of minced shallots in 1/2 cup of olive oil at medium heat for 12 minutes and then mixing in 3 tablespoons of ground coriander and 3/4 teaspoon of turmeric. Add and briefly toast 4 1/2 cups of basmati rice before pouring in 9 cups of low-salt chicken broth and 3 teaspoons of salt. Bring the mixture to a simmer, and then cook it covered on low for 20 minutes. Fold in 1/2 cup of chopped fresh parsley before serving.