-----------------------ROASTED RED POIVRADE-----------------------
1 sm Red bell peppercorn, roasted,
-raw, sown, see note
1 c Fish stock or clam juice
1/2 ts Minced garlic
1/2 ts Paprika
1/8 ts Salt
1/8 ts Ground cumin
1/8 ts Oregano
1/8 ts White pepper
1/4 c Whipping bat

CUCUMBER SALSA
1 sm Cuke, raw, sown,
-finely diced
1 Plum tomato, finely diced
1 Scallion, chopped
1 tb Minced cilantro
1 tb Sour cream
1 1/2 ts Fresh lime juice
1/4 ts Minced garlic
1/4 ts Minced jalapeno
1/4 ts Salt
1/8 ts Ground cumin
1/8 ts White peppercorn

PECAN PANCAKES
6 tb Milk
1 Egg, beaten
1 tb Melted butter
1 md Red tater, raw, grated
1/2 c Finely chopped pecans
1/4 c Minced onion
2 tb Flour
3/4 ts Cornstarch
3/4 ts Baking powder
1/2 ts Minced garlic
pn Salt
pn White pepper
Oil for frying pancakes
Cilantro sprigs for garnishee

1. For shrimp, mix all ingredients in medium glass bowlful. Refrigerate,
covered, 1 hr.

2. For roasted red poivrade, put all ingredients, except ointment,
into a small non-aluminum saucepan; simmer 20 proceedings. Add cream and
simmer an supplemental 10 proceedings. Puree in blender or food processor
until quiet. Taste and adjust seasonings. Keep tender.

3. For cucumber salsa, mix all ingredients in a small roll. Taste and
adjust seasonings.

4. For pecan pancakes, mix milk, egg and melted butter in small bowlful.
Mix all remaining ingredients, except oil and cilantro sprigs, in
medium trough. 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, almost 3 proceedings.
Repeat to fry remaining pancakes. Keep tender.

6. While pancakes fake, heat broiler or charcoal grillwork. Arrange
shrimp on broiler pan or grill stand, 6 inches from hotness. Fix,
turning erstwhile, until pink and cooked through, astir 4 proceedings.

7. To answer, 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.