1. Combine first 8 ingredients; set aside.
2. Weigh or lightly spoon flours into measuring cups. Combine flours, baking powder, 1/2 teaspoon salt and black pepper in a bowl.
3. Place 1 1/2 cups corn and next 4 ingredients (through egg) in the bowl of a food processor; process until smooth. Combine pureed corn mixture, remaining 1 1/2 cups corn, bell pepper, shrimp, green onions and garlic in a large bowl. Add flour mixture, stirring gently until moist.
4. Heat a large nonstick skillet over medium heat. Add 1 tablespoon oil to pan; swirl to coat. Add 4 (1/4 cup) batter mounds to the pan, pressing each with the back of a spatula to slightly flatten; cook for 3 minutes on each side or until golden and thoroughly cooked. Remove from pan; keep warm. Repeat procedure twice with remaining 2 tablespoons of oil and batter. Serve with salsa.
CALORIES: 285 FAT: 10.2g (sat:1.1g, mono:5.3g, poly:3.2g) PROTEIN: 17.9g CARB: 33.4g FIBER: 5g CHOL: 116mg IRON: 3.2mg SODIUM: 466mg
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