Shrimp Skewers with Romesco Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Nuts and olive oil ensure that the majority of fat in this dish is the beneficial kind. Substitute walnuts or more almonds for the hazelnuts, if you prefer. Ingredients:
3 tablespoons slivered almonds, toasted |
2 tablespoons chopped hazelnuts, toasted |
1/4 teaspoon salt |
1 (1-ounce) slice french bread, toasted |
1 garlic clove, crushed |
1 cup chopped plum tomato |
1 tablespoon red wine vinegar |
1 teaspoon extra-virgin olive oil |
1/2 teaspoon paprika |
1/4 teaspoon crushed red pepper |
1/4 teaspoon black pepper |
1 (7-ounce) bottle roasted red bell peppers, drained |
3 tablespoons chopped fresh flat-leaf parsley |
2 1/4 pounds jumbo shrimp, peeled and deveined |
1 teaspoon minced garlic |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
cooking spray |
6 lemon wedges |
Directions:
1. 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.
2. Prepare grill or broiler.
3. To prepare shrimp, combine shrimp, garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; toss to coat. Thread shrimp onto 6 (8-inch) skewers. Place skewers on grill rack or broiler pan coated with cooking spray; cook 3 minutes on each side or until shrimp are done. Serve shrimp with sauce and lemon wedges.
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