Grilled Garlic Shrimp With Romesco Sauce

READY IN: 30mins
KateL
Recipe by DailyInspiration

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.

Top Review by Annacia

I think this recipe is jinx'ed, lol. Every time I want to make it iit starts pouring rain. Call me odd but I just don't enjoying grilling in the rain. Tonight I just gave up and made the recipe in a pan and it tasted fine. It lacked the panache of the outdoor grill but it was still very tasty indeed. I use my last few marcona almonds for this worthy dish with no regrets. My single change was to use white wine vinegar in place of sherry. DH called it Shrimp and Dip. Served with steamed asparagus and sliced ripe tomatoes it made a delicious dinner that didn't break the calorie bank.

Ingredients Nutrition

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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