Schmidt Group Updates | June 2025

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"I want to take this opportunity to commend the work that Bonnie and her team did for us. They reached out to a multitude of distributors on our behalf and via a thorough qualification, her team qualified over a hundred distributors as potential channel partners. I will be in touch with Bonnie over the next few months to assess the potential of another recruitment round with your firm.

Thank you for your partnership in helping us build out our Independent Surgical Sales channel."

- Ralph, VP of Sales

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This recipe’s name is a true misnomer because there is no bar-b-que grill nor sauce used. Instead, this recipe comes from a Creole-Italian, family-owned restaurant that opened in 1913. Frank Manale opened what he called Manale’s Restaurant in a former grocery at the intersection of Napoleon and Dryades. When Manale died in 1937, his nephew Pascal Radosta took over. Years later, he added his name over the door and created Pascal’s Manale, which it’s been known as ever since.

Pascal’s Manale is a staple in New Orleans and worth a stop if you’re ever in the area.

Recipe:

1 pound or 21-25 headless shrimp
3/4 cup olive oil
1/2 cup white wine
1/2 cup Lea & Perrins Worcestershire sauce
1/4 teaspoon Tabasco sauce
1/2 teaspoon chopped garlic

The "Manale spice" mix:

4 teaspoons black pepper
1/4 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon salt
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon basil

Instructions:

Wash and pat dry shrimp. Add the Manale spice mix, garlic, Lea & Perrins and Tabasco. Then pour the olive oil over the shrimp, adding the white wine. Stir together. (Though it's not in the official recipe, I saw him put a big pat of butter in the pan.) Cook over high heat until shrimp are done, approximately ten minutes. Do not overcook shrimp. Serve the shrimp in a wide soup bowl and have hard-crust French bread on hand for dipping in the buttery, peppery sauce. Peel the shrimp and eat.

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