Grilled Shrimp with Romesco Sauce  

Makes 10 portion

Ingredients 
30 each
2 Tbsp
2 cups
1/2 cup
2 
3 cloves
1/4 cup
3 Tbsp
1/2 cup
1 1/2 Tbsp
​

Jumbo shrimp, peeled, deveined, tails left on
Olive oil
Whole peeled tomatoes, no salt added
Smoked almonds
Red bell peppers, medium
Garlic, fresh, peeled
Olive oil
Sherry vinegar
Basil, stemmed, rough chopped
Smoked paprika, ground

       

Directions

1. Over a high flame, roast the red peppers until blistered on all sides. Remove to a bowl, cover and allow to steam for 10 minutes.
2. Once the peppers have steamed, remove the outer burned skin, remove the stem and seeds. Place the roasted peppers into a tall container.
3. Add the tomatoes, almonds, garlic, oil, vinegar, basil and paprika to the same container.
4. Blend with a blender until thickened and still slightly chunky.
5. Set the sauce aside to develop the flavors for about 10 minutes.
6. Set up the grill for high heat grilling.
7. Marinate the shrimp in olive oil and season with salt and pepper.
8. Once the grill is hot, grill the shrimp directly over the heat until cooked, about 3 minutes a side for large shrimp, 2 minutes a side for medium shrimp.
9. Once the shrimp has been cooked, serve with the sauce and a light salad.

Recipe and photo courtesy of Kraft Heinz