Grilled Shrimp with Romesco Sauce
Grilled Shrimp with Romesco Sauce will be a summer favorite! Easy to make and perfect to serve as an appetizer or light dinner.
Servings: 4 servings
Ingredients
Romesco Sauce
- 1/2 cup toasted slivered almonds
- 16 ounces roasted red peppers, drained
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1/2 lemon, juiced
- 2 teaspoons smoked paprika
- 1 clove of garlic
- 1/4 cup flat leaf parsley
- Kosher salt and fresh ground black pepper to taste
Grilled Shrimp
- 1 pound extra large shrimp, 16-20 per pound, peeled and deveined, tail on
- olive oil, kosher salt and fresh ground black pepper to taste
Instructions
- Combine all of the ingredients for the Romesco sauce in a food processor or high speed blender and purée until mostly smooth. Pour into a serving bowl and set aside.
- Heat the grill to high. Place the shrimp on a rimmed sheet pan or large plate. Pat them dry with paper towels then drizzle with olive oil and season generously with kosher salt and fresh ground black pepper.
- Thread the shrimp onto skewers making sure the skewer goes through the tail and thick part of the shrimp. Oil the grill grates then place the shrimp skewers on horizontally. Grill until lightly golden brown and opaque, about 1 1/2 - 2 minutes per side. Remove from the grill and skewers and serve with the Romesco sauce.
Nutrition
Calories: 268kcal | Carbohydrates: 11g | Protein: 24g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 12g | Cholesterol: 191mg | Sodium: 865mg | Fiber: 3g | Sugar: 5g