Shrimp Roulade With Tequila Lime Relish

And blanched 8 Shrimp (15 count or larger), Peeled and deveined 1/2 c Cornstarch 1 Red bell pepper (roasted With the skin, seeds, and Ribs removed, sliced And julienned) 2 tb Flour seasoned with salt and Freshly ground black pepper 2 Egg whites, beaten until Frothy 1 c Fresh white bread crumbs 2 tb Extra virgin olive oil Blend the fresh herbs into the cheese. Blanch the spinach leaves for 2 minutes in boiling water and let cool. Butterfly the shrimp (split them down the center, cutting almost but not completely through) and open them flat to resemble a butterfly shape. Dip the shrimp in cornstarch between 2 sheets of plastic wrap and pound the shrimp to a 1/16-inch thickness. Place 1 spinach leaf on each shrimp. Pipe a 2-inch strip of cream cheese from head to tail down the center of the spinach. Arrange a strip of bell pepper along one side of the cream cheese. Roll the flattened shrimp and refrigerate. A few minutes before serving time, dredge the shrimp rolls lightly in the seasoned flour, then in the egg whites, and then in the bread crumbs. Preheat oven to 350 degrees F (177&# 194;°C). In a nonstick ovenproof frying pan, heat the olive oil until hot. Brown the breaded shrimp rolls until golden brown. Transfer the pan to the oven and bake for 8 to 10 minutes. Slice on the diagonal. Serve with the Tequila-Lime Relish. CHEF DU JOUR JEAN-PIERRE BREHIER SHOW

Chopped fresh parsley

Chopped fresh thyme

Chopped fresh chives