Grilled Garlic Shrimp With Romesco Sauce |
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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 8 |
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From Cooking Channel - Kelsey Nixon. The Romesco sauce is served alongside the grilled shrimp as a dipping sauce. YUM! Prep time does not include marinating time for shrimp. Ingredients:
2 lbs shrimp, peeled and deveined (with tails on - 16/20 count) |
3 tablespoons olive oil |
2 teaspoons sugar (sugar in the marinade helps the shrimp to caramelize) |
1 teaspoon smoked spanish paprika |
1 teaspoon kosher salt |
3 garlic cloves, grated |
1 lemon, zest of |
1/4 cup marcona almonds, toasted (spanish almonds) |
1 (12 ounce) jar roasted red peppers, drained |
3 tablespoons olive oil |
2 tablespoons sherry wine vinegar |
1/4 teaspoon cayenne pepper |
1 slice white bread, crust removed (about 1-inch thick, toasted and torn into pieces) |
1 large garlic clove, grated |
kosher salt |
fresh ground black pepper |
Directions:
1. In a large mixing bowl, combine the shrimp, olive oil, sugar, paprika, salt, garlic and lemon zest. Let the shrimp marinate 20 minutes.
2. Preheat a grill pan over high heat. When the grill pan is hot, grill the shrimp until they are just cooked through and turning pink, about 2 minutes per side. Serve immediately with Romesco sauce.
3. Romesco Sauce: In a food processor, process the toasted almonds until ground. Add the roasted red peppers, olive oil, vinegar, cayenne pepper, bread and garlic. Process until the mixture is smooth. Season the sauce with salt and pepper and transfer it to a serving bowl to serve alongside the grilled shrimp. If the consistency is too thick, add more olive oil and vinegar to achieve the consistency you prefer.
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