Shrimp Roulade with Tequila Lime Relish

Ingredients

• 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
• 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

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