Shrimp with Romesco Sauce

By pikassob

You can steam, grill, boil or broil the shrimp or, even easier, buy them already cooked. Saffron rice and greens mixed with some olives, red onion slices and a garlicky olive oil dressing are perfect side dishes. Sliced oranges sprinkled with a bit of sweet Sherry and paired with some crisp sugar cookies would round out the Spanish-inspired menu.

Ingredients

• 2 tablespoons slivered almonds
• 1 thin slice French bread (about 4x3x1/4 inches)
• 1 large garlic clove
• 1 7-ounce jar roasted red peppers, drained
• 2 tablespoons olive oil
• 1 tablespoon Sherry wine vinegar or red wine vinegar
• 1/4 teaspoon cayenne pepper
• 16 cooked shrimp, peeled, deveined

Details

Servings 2

Preparation

Step 1

Stir almonds in heavy small skillet over medium heat until golden, about 3 minutes. Transfer almonds to processor. Place bread in same skillet and cook until lightly toasted, about 1 minute per side. Tear bread into pieces and add to processor. With machine running, drop garlic through feed tube and process until almonds and garlic are finely chopped. Add red peppers, oil, vinegar and cayenne pepper and process until mixture is consistency of thick mayonnaise, scraping down sides of bowl occasionally. (Can be prepared 1 day ahead. Cover and refrigerate.)

Arrange cooked shrimp on plates. Spoon romesco sauce over and serve.