Grilled Shrimp with Romesco Sauce

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Grilled Shrimp with Romesco Sauce

  • Servings: 4-6 as an appetizer
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Note: we’re using almonds to thicken – and omitting the typical bread in the sauce.  If just 1 or 2 of you are having shrimp, you can do half or a quarter of the Romesco sauce recipe – but it’s fun to have extra for dipping veggies, putting on sandwiches, serving with roast chicken or on top of steamed broccoli, and it will keep for a week in the fridge – or can be frozen.  Wild shrimp should be used.  Buying frozen shrimp which has been peeled, deveined and the tail left on, is an easy option.

Sauce for the Grilled Shrimp

  • 1/2 c roasted, chopped red bell pepper (I used peppers from a jar – but you could roast your own)
  • 1/2 c canned diced fire-roasted tomatoes
  • 1/2 c almonds (I used sliced); if you’re ambitious, toast them first
  • 1 tsp smoked paprika (or any kind you’ve got)
  • 1 tsp kosher salt
  • 1/4 tsp chipotle chile powder (optional)
  • 2 garlic cloves, roughly chopped
  • 1-2 T sherry vinegar – or red wine vinegar – to taste
  • 2 T olive oil

Put all the ingredients into a blender and blend until smooth.

  • 1 lb shrimp, peeled, tail left on if you’d like
  • kosher salt
  • 2 T lime juice

Lace the shrimp onto skewers, placing them so they touch each other – in order to keep them juicier.  Lightly salt (less than 1 tsp per pound). Grill over medium high heat for 3 minutes on each side.  Remove from the grill,  sprinkle with 2 T lime juice and serve with the Romesco sauce.

Use the Romesco sauce with chicken, fish, vegetables, and chips – as well as shrimp.  I like it on a leaf of Baby Gem lettuce – with a bit of salt – as a snack.  Brought to you by and Andy and Ann.


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