1 teaspoon chopped fresh parsley |
1 teaspoon chopped fresh thyme |
1 teaspoon chopped fresh chives |
1/2 cup cream cheese, softened |
1 cup fresh spinach leaves, washed and blanched |
8 shrimp (15 count or larger), peeled and deveined |
1/2 cup cornstarch |
1 red bell pepper (roasted with the skin, seeds, and ribs removed, sliced and julienned) |
2 tablespoons flour seasoned with salt and freshly ground black pepper |
2 egg whites, beaten until frothy |
1 cup fresh white bread crumbs |
2 tablespoons extra virgin olive oil |
tequila lime relish |
2 limes, peeled and cut into sections |
2 ounces tequila, preferably cuervo gold |
1 small white onion, diced |
2 tablespoons hot pepper jelly |
2 tablespoons white wine |
1 tablespoon sherry or champagne vinegar |
1 tablespoon fresh cilantro, chopped |
1 teaspoon toasted cumin seeds |