Grilled Shrimp with Romesco Sauce

Grilled Shrimp with Romesco Sauce

Serves: 4

Ingredients
18 large shrimp, peeled and deveined
1 teaspoon finely grated lemon zest
1/2 teaspoon finely grated garlic
2 tablespoons olive oil
Kosher salt
Freshly ground black pepper
1 bunch green onions, trimmed

Method

1. Toss the shrimp with the lemon zest, garlic, 1 tablespoon of the oil, 1/2 teaspoon salt and pepper to taste in a bowl.
2. Thread 3 shrimp onto each skewer.
3. Toss the green onions in a bowl with the remaining 1 tablespoon oil and a pinch of salt.
4. Heat a grill or grill pan over medium-high heat.
5. Grill the green onions, turning occasionally, until wilted and charred, about 5 minutes.
6. Transfer to a serving platter.
7. Grill the shrimp skewers, turning once, until just cooked through, 2 to 3 minutes per side.
8. Place skewers on the platter with the onions and serve with Romesco sauce. (See directions below)

Romesco Sauce

Serves: 4

Ingredients

3 cloves garlic
1 Fresno pepper (Serrano or Jalapeño may be substituted)
1 teaspoon smoked paprika
1 teaspoon Kosher salt
½ cup almonds (Marcona Spanish almonds preferred)
¼ cup canola oil
1 teaspoon sherry vinegar
¾ cups Piquillo or roasted red peppers

Method

1. In a food processor, puree the garlic and hot peppers with the salt.
2. Add the almonds, oil and vinegar and process until the almonds are roughly chopped.
3. Add the Piquillo peppers and smoked paprika and process until mostly smooth.

Serve Romesco cold or room temperature.