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.
5 stars, per DH. The shrimp were different and exquisite. As long as he had a shrimp in tow, the sauce was wonderful. The sauce, on its own, lacked something, some bite. Perhaps some tomato??? I halved the shrimp part and made the full amount of sauce, although I ended up pouring half of the sauce down the drain. Served over fettuccine, which may not be Spanish, but we enjoyed it this way. Also, I did not buy Marcona almonds for the 1/4 cup needed, but used regular sliced almonds, toasted at 400 F for 3 minutes. Perhaps I should add 1 dried red chile pepper to the sauce (would be the first time I ever ADDED a chile pepper!). We enjoyed this side trip off our "straight and narrow". Made for Please Review My Recipe tag game.