I'm doing this backwards. I already know where the best pecan shrimp I ever ate is served: The Colonade, on Bayshore, in Tampa. I recommend this dish to everyone, and about once or twice a year, we treat ourselves to a trip to the Colonade, and I eat as slowly as possible, to literally savor every bite.
My question: What's the recipe?? The wait staff is very cordial, but they answer my questions in generalities. I've checked in every Florida cookbook and Tampa cookbook I can find. I would love to experiment with this at home. Help? and Thanks!!