Grilled Shrimp with Romesco Sauce
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Romesco is a Catalan pepper sauce which is truly sensational, particularly with grilled fish and shellfish. But it can accompany any grilled meat or poultry or, thinned with a bit of water, serve as a dressing for veggies or salads. INGREDIENTS Large, unpeeled, jumbo shrimp (prawns) 3 ripe medium tomatoes 1 head garlic 2 tablespoons paprika, preferably Spanish 1 toasted chili pepper, seeds removed or dried red pepper flakes, to taste 1 dozen almonds, blanched and peeled 2 dozen hazelnuts, skinned 1 slice country-style bread, toasted 1 tablespoon parsley 2/3 cup olive oil 1 teaspoon salt 1 tablespoon vinegar Freshly ground black pepper Roast the tomatoes and garlic in a hot 400 degree oven, until the tomatoes' skins split, about 15 minutes. Remove. Skin the tomatoes, cut them in half and remove seeds. Skin all of the garlic cloves. Put the tomatoes, garlic, paprika, chili pepper, pepper flakes, almonds, hazelnuts, bread, parsley, and part of the olive oil into a food processor. Process until you have a smooth purée. Beat in the remaining oil, salt, vinegar, and pepper. The sauce should be the consistency of thick cream. If too thick, thin with a little water or white wine. The romesco sauce can be made in advance. Bring to room temperature before serving. Makes enough for 3 to 4 dozen shrimp Grill the shrimp on a hot griddle which has been brushed with oil and sprinkled with coarse salt. They will only need a minute or two on each side. Shrimp are done when they turn pink. Serve with the sauce.