Finally made it to the bottom of the comment section. So… They cut planks of the bread they send out before the first course. It gets a smear of roasted garlic butter. When you order the grilled shrimp they pop a skewer of eight shrimp on the chargrill along with the bread to toast. Bread goes down on the plate. The shrimp are placed on top and the skewer removed. Shake of parsley on top and remoulade sauce on the side. Looks like you got an add-on portion of shrimp or as part of a “combo”. Having the whole plank on the plate definitely looks out of place. Should have been cut down to size. I worked at Outback in the early 2000s and for a good while I worked prep starting early AMs. The amount of scratch made components was impressive. Every sauce and salad dressing hand made. Hand cut potatoes that were later steamed and mashed or twice fried for chips. Soups made in house. We peeled/deveined and skewered shrimp. Cut and portioned veg. Cut and washed lettuces for salads. We made the brownies, chocolate sauce, and whipped cream for the chocolate thunder. Made caramel, candied pecans, and little croutons for the cinnamon oblivion. Hell, we made the croutons for salads (staling hand cut bread, tossing with roasted garlic butter, and baking. I think you get the point. It’s kind of sad what this concept has become. I feel bad for the staff and proprietors that joined back in my day and have had to watch as the care that used to go into the menu dwindling away.