Pecan Pancake With Grilled Shrimp And Cucumber Salsa

Ingredients

20 shrimp
60 ml olive oil
1 1/4 cilantro
6 gr garlic
3/4 jalapeno
1 gr oregano
2 gr salt
1 gr pepper
1 bell pepper
240 ml fish stock
1 gr paprika
1 gr cumin
60 ml whipping cream
1 cucumber
1 tomato
1 green onion
16 ml sour cream
7 ml lime juice
90 ml milk
1 egg
14 gr melted butter
1 potato
65 gr pecans
24 gr onion
16 gr flour
2 gr cornstarch
3 gr baking powder
1 gr garlic
4 diameter pancake
6 from hea cook

Instructions

cucumber salsa; arrange four shrimp on top. Drizzle with warm red pepper sauce and serve garnished with cilantro sprigs. Note: To roast a red pepper, place it directly over the gas flame or on a broiler pan 10 cm 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.