In a large bowl combine oil, garlic, shallots, and peppers. Add shrimp and marinate for a few hours. Remove shrimp from marinade and pat dry. Grill for about 1 and 1/2 minutes on each side. MANGO/GREEN ONION SALSA CRUDA: Toss all ingredients together in a bowl. Salt and pepper to taste. CHICK PEA PANCAKE: Mix egg, flour, milk, cumin and chick pea puree to a smooth batter. Adjust viscosity with additional milk or flour. Add virgin olive oil, parsley and coriander and whisk well. Preheat non-stick pans and place 3-inch pastry ring in each pan. Pour 1 ounce olive oil in each ring and proceed to make pancakes 1/4-inch thick. Sprinkle currants on bubbling side and turn when brown. Brown evenly on both sides. This recipe yields 4 servings. Source: "CHEF DU JOUR - (Show # DJ-9375) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-19-1999 by Joe Comiskey - firstname.lastname@example.org" Recipe by: Stephen Kalt
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|Serving Size: 1 Serving (270g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 1340 (90%)|
|Amt Per Serving||% DV|
|Total Fat 148.9g||199 %|
|Saturated Fat 20.8g||104 %|
|Monounsaturated Fat 106.4g|
|Polyunsanturated Fat 16.8g|
|Cholesterol 54.1mg||17 %|
|Sodium 63.8mg||2 %|
|Potassium 546.3mg||14 %|
|Total Carbohydrate 31.7g||9 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 26g|
|Protein 13.5g||19 %|
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Calories per serving: 1496
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