Recipe - Roasted Shallot And Walnut Soup

2 tablespoon Olive oil
1 teaspoon Chopped garlic
1 teaspoon Chopped shallot
One fourth teaspoon Crushed red pepper
8 lg Fresh headon shrimp ;
(U12)
=== MANGO/GREEN ONION SALSA
CRUDA ===
1 cup Diced fresh mango
One fourth cup Hydrated sundried tomato;
minced
One fourth cup Diced scallion
2 ounce Lime juice
2 ounce Olive oil
2 tablespoon Chopped fresh coriander
=== CHICK PEA PANCAKE ===
1 Egg
2 cup Chick pea flour
1 cup Milk
1 tablespoon Ground cumin
4 ounce Chick pea puree
4 ounce Olive oil
2 teaspoon Chopped parsley
2 teaspoon Chopped fresh coriander
8 ounce Pure olive oil
4 teaspoon Currants

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 One half 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 nonstick pans and place
3inch pastry ring in each pan. Pour 1 ounce olive oil in each ring and
proceed to make pancakes 1/4inch thick. Sprinkle currants on bubbling side
and turn when brown. Brown evenly on both sides. This recipe yields 4