Grilled Shrimp with Romesco Sauce

1 dried New Mexico or California chile, stemmed and seeded

1 Roma tomato (4 oz.), rinsed and cored

About 1 1/2 teaspoons olive oil

Salt and pepper

2 tablespoons sliced garlic

3/4 cup drained canned roasted red peppers

2 tablespoons toasted almonds (see notes)

1 tablespoon sherry vinegar

1 tablespoon chopped Italian parsley

1 pound (26 to 30 per lb.) peeled, deveined shrimp

Step 1

In a bowl, soak chile in 1 cup boiling water until soft, 20 minutes. Drain.

Step 2

Slice tomato in half lengthwise; remove seeds. Drizzle about 1/2 teaspoon olive oil over cut sides; sprinkle lightly with salt and pepper. Place tomato halves on a baking sheet, cut sides up, and bake in a 400° oven until browned and soft, about 20 minutes.

Step 3

Pour 1 teaspoon olive oil into an 8- to 10-inch frying pan over medium heat. Add garlic and stir often until lightly browned, about 5 minutes.

Step 4

In a food processor or blender, combine chile, tomato, garlic, peppers, almonds, vinegar, and parsley. Whirl until well blended. Add salt and pepper to taste. Pour into a bowl.

Step 5

Rinse shrimp and pat dry. Thread onto four metal skewers (10 to 14 in.). Brush with olive oil; sprinkle with salt and pepper. Place shrimp on a barbecue grill over a solid bed of medium-hot coals or medium heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill. Cook shrimp, turning once, until opaque but still moist-looking in center of thickest part (cut to test), 3 to 6 minutes total. Serve with romesco sauce.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 123Calories from Fat 29

% Daily Value *
Total Fat 4g7%

Saturated Fat 0.5g3%
Cholesterol 115mg39%
Sodium 148mg7%
Total Carbohydrate 5.4g2%

Dietary Fiber 0.9g4%
Protein 16g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Grilled Shrimp with Romesco Sauce