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1
For the Shrimp Roulade: Blend the fresh herbs into the cheese.
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2
Blanch the spinach leaves for 2 minutes in boiling water and let cool.
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3
Butterfly the shrimp (split them down the center, cutting almost but not completely through) and open them flat to resemble a butterfly shape.
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4
Dip the shrimp in cornstarch between 2 sheets of plastic wrap and pound the shrimp to a 1/16-inch thickness.
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5
Place 1 spinach leaf on each shrimp.
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6
Pipe a 2-inch strip of cream cheese from head to tail down the center of the spinach.
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7
Arrange a strip of bell pepper along one side of the cream cheese.
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8
Roll the flattened shrimp and refrigerate.
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9
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.
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10
Preheat oven to 350 degrees F. In a nonstick ovenproof frying pan, heat the olive oil until hot.
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11
Brown the breaded shrimp rolls until golden brown.
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12
Transfer the pan to the oven and bake for 8 to 10 minutes.
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13
Slice on the diagonal.
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14
Serve with the Tequila-Lime Relish.
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15
For the Tequila Lime Relish: Mix all the ingredients and let stand for 1 hour.
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16
For garnish, use carrot peels and chives.
