Title: Shrimp roulade with tequila lime relish
 Categories: 
      Yield: 4 Servings
 
      1 ts Chopped fresh parsley
      1 ts Chopped fresh thyme
      1 ts Chopped fresh chives
    1/2 c  Cream cheese, softened
      1 c  Fresh spinach leaves, washed
           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. 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.
  
  Yield: 4 servings