Shrimp Roulade With Tequila Lime Relish

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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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