GRILLED SHRIMP
20 lg Shrimp, raw, deveined 1/2 ts Minced jalapeno
1/4 c Olive oil 1/2 ts Oregano
1/4 c Minced coriander 1/4 ts Salt
1 1/2 ts Minced ail 1/4 ts White peppercorn

1. For shrimp, mix all ingredients in medium glass roll. Refrigerate,
covered, 1 minute.
2. For roasted red poivrade, put all ingredients, except ointment,
into a small non-aluminum saucepan; simmer 20 transactions. Add cream and
simmer an adscititious 10 proceedings. Puree in blender or food processor
until smoothen. Taste and adjust seasonings. Keep tender.
3. For cucumber salsa, mix all ingredients in a small trough. Taste and
adjust seasonings.
4. For pecan pancakes, mix milk, egg and melted butter in small roll.
Mix all remaining ingredients, except oil and cilantro sprigs, in
medium roll. Stir in milk mixture until still.
5. Heat a thin layer of oil in large non-stick skillet; pour
one-fifth of the batter into skillet to make a 4-inch-diameter
pancake. Fry until golden and crisp on both sides, roughly 3 proceedings.
Repeat to fry remaining pancakes. Keep tender.
6. While pancakes fake, heat broiler or charcoal grille. Arrange
shrimp on broiler pan or grill single-foot, 6 inches from passion. Fake,
turning erstwhile, until pink and cooked through, some 4 proceedings.
7. To dish, put one pancake onto each serving shell. Top with
cucumber salsa; arrange four shrimp on top. Drizzle with warm red
pepper sauce and serve garnished with cilantro sprigs.
Line: To roast a red peppercorn, place it directly over the gas flame or
on a broiler pan 4 inches from oestrus
Yields
5 servings