Pecan Pancake With Grilled Shrimp And Cucumber Salsa

Ingredients

20 shrimp
1/4 c olive oil
1 1/4 cilantro
2 1/4 ts garlic
3/4 jalapeno
5/8 ts oregano
5/8 ts salt
1/2 ts pepper
1 bell pepper
1 c fish stock
1/2 ts paprika
1/4 ts cumin
1/4 c whipping cream
1 cucumber
1 tomato
1 green onion
1 tb sour cream
1 1/2 ts lime juice
6 tb milk
1 egg
1 tb melted butter
1 potato
1/2 c pecans
1/4 c onion
2 tb flour
3/4 ts cornstarch
3/4 ts baking powder
1/2 pn 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 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.