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PECAN PANCAKE WITH GRILLED SHRIMP AND CUCUMBER SALSA (Santa Fe Tapas)
Yield: 5 appetizer servings

20 large shrimp, peeled, deveined
1/4 cup each: olive oil, minced cilantro
1 1/2 teaspoons minced garlic
1/2 teaspoon each: minced jalapeno, oregano
1/4 teaspoon each: salt, white pepper

1 small red bell pepper, roasted, peeled, seeded, see note
1 cup fish stock or clam juice
1/2 teaspoon each: minced garlic, paprika
1/8 teaspoon each: salt, ground cumin, oregano, white pepper
1/4 cup whipping cream

1 small cucumber, peeled, seeded, finely diced
1 plum tomato, finely diced
1 green onion, chopped
1 tablespoon each: minced cilantro, sour cream
1 1/2 teaspoons fresh lime juice
1/4 teaspoon each: minced garlic, minced jalapeno, salt
1/8 teaspoon each: ground cumin, white pepper

6 tablespoons milk
1 egg, beaten
1 tablespoon melted butter
1 medium red potato, peeled, grated (about 1/2 cup)
1/2 cup finely chopped pecans
1/4 cup minced onion
2 tablespoons flour
3/4 teaspoon each: cornstarch, baking powder
1/2 teaspoon minced garlic
Pinch each: salt, white pepper
Oil for frying pancakes
Cilantro sprigs for garnish

For shrimp, mix all ingredients in medium glass bowl. Refrigerate,
covered, 1 hour.

For roasted red pepper sauce, put all ingredients, except cream,
into a small non-aluminum saucepan, simmer 20 minutes. Add cream
and simmer an additional 10 minutes. Puree in blender or food
processor until smooth. Taste and adjust seasonings. Keep warm.

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

For pecan pancakes, mix milk, egg and melted butter in small bowl.
Mix all remaining ingredients, except oil and cilantro sprigs, in
medium bowl. Stir in milk mixture until smooth.

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, about 3 minutes. Repeat to
fry remaining pancakes. Keep warm.

While pancakes cook, heat broiler or charcoal grill. Arrange shrimp
on broiler pan or grill rack, 6 inches from heat. Cook, turning
once, until pink and cooked through, about 4 minutes.

To serve, put one pancake onto each serving plate. Top with cucumber
salsa, arrange four shrimp on top. Drizzle with warm red pepper
sauce and serve garnished with cilantro sprigs.

To roast a red pepper, place it directly over the gas flame or on
a broiler pan 4 inches from heat source. Roast, turning often,
until the skin blackens and blisters on all sides, about 10 minutes.
Wrap in foil and let stand 10 minutes. Use a paring knife to remove
charred skin, cut out core and seeds.

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