Shrimp Skewers with Romesco Sauce

Shrimp Skewers with Romesco Sauce
Photo by Randy Mayor

Ingredients

  • 2 ¼ pounds jumbo shrimp, peeled and deveined
  • Romesco Sauce:
  • 1 tablespoon red wine vinegar
  • 1 cup chopped plum tomato
  • 1 (1-ounce) slice French bread, toasted
  • Cooking spray
  • ¼ teaspoon crushed red pepper
  • + 16 more ingredients
    • 6 lemon wedges
    • 1 teaspoon extra-virgin olive oil
    • 1 garlic clove, crushed
    • 1 (7-ounce) bottle roasted red bell peppers, drained
    • 3 tablespoons slivered almonds, toasted
    • 3 tablespoons chopped fresh flat-leaf parsley
    • Shrimp:
    • ¼ teaspoon black pepper
    • 2 tablespoons chopped hazelnuts, toasted
    • ½ teaspoon paprika
    • 1 (1-ounce) slice French bread, toasted
    • 1 teaspoon minced garlic
    • Cooking spray
    • ¼ teaspoon black pepper
    • ¼ teaspoon salt
    • ¼ teaspoon salt

To prepare romesco, place first 5 ingredients in a food processor; process until finely ground. Add tomato and next 6 ingredients (tomato through bell peppers); process until smooth. Transfer to a bowl; stir in parsley.Prepare grill or broiler.To prepare shrimp, combine shrimp, garlic, 1/4 teaspo...

View full recipe at My Recipes

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