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Romesco & Grilled Shrimp

Romesco & Grilled Shrimp

Sweet and tangy with a mild cayenne kick and a rich, smoky aroma, romesco sauce hails from Tarragona, an ancient city on the coast of Spain, where fisherman use it as a condiment for seafood. Here we’ve paired the deep red sauce with shrimp. Grilled just until they’re tender and firm and have a nice snap and little of the grill’s smoky char, they’re the perfect complement to the romesco’s bright flavors.

We love to serve these at parties. The sauce can be made ahead, the shrimp take very little effort, and the appetizer is a super colorful crowd-pleaser — everyone loves food on a stick! Our tip: Make a double, nay triple, batch of the romesco. You’ll find all kinds of things to do with it, like spooning it over an open-faced sandwich of grilled toast, eggplant, and zucchini or using it as a dipping sauce for crispy roasted potatoes. And your guests will love you forever if you send them home with a jar of the stuff.

Serves 8 to 10
Romesco Sauce

½ cup toasted almond slivers
¼ cup olive oil
1 12-oz jar roasted red peppers
2 garlic cloves
2 tsp sherry vinegar
1 tsp smoked paprika
⅛ tsp cayenne pepper
½ lime for juicing
Flake salt, to taste

In a small sauté pan, toast the almonds on medium heat for 3 or 4 minutes.

In a blender, puree all of the ingredients but the lime juice together until smooth.

Add lime juice to taste, and reserve in a small bowl until you need it.


Grilled Shrimp

10 5-inch bamboo skewers
1 bag frozen shrimp (20)
Olive oil
Salt to taste
1 bunch cilantro, chopped
½ lime for juicing
Flake salt, to taste

Thaw, peel, and devein the shrimp, if needed, then place them in a strainer and rinse with ice cold water.

Pat the shrimp dry, and then toss them in oil, season with salt, and put 2 on each skewer.

Grease the grill or grill pan with oil, and then grill the shrimp over medium-high heat, until firm.

Place the shrimp on a platter and spoon romesco sauce over them. Garnish with cilantro, a squeeze of lime juice, and a sprinkle of course salt. Serve hot.

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