Recipe courtesy of Kelsey Nixon
Episode: My Trip to Spain
Print
Total:
50 min
Prep:
25 min
Inactive:
20 min
Cook:
5 min
Yield:
6 to 8 servings
Level:
Easy

Nutrition Info

Healthy
Total:
50 min
Prep:
25 min
Inactive:
20 min
Cook:
5 min
Yield:
6 to 8 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

  • 2 pounds shrimp (16/20), peeled and deveined, tails on
  • 3 tablespoons olive oil
  • 2 teaspoons sugar
  • 1 teaspoon pimenton (smoked Spanish paprika)
  • 1 teaspoon kosher salt
  • 3 cloves garlic, grated
  • 1 lemon, zested
  • Romesco Sauce, for serving, recipe follows
Romesco Sauce:
  • 1/4 cup marcona almonds, toasted
  • 1 (12-ounce) jar roasted red peppers, drained
  • 3 tablespoons olive oil
  • 2 tablespoons sherry vinegar
  • 1/4 teaspoon cayenne pepper
  • 1 slice white bread (about 1-inch thick), crusts removed, toasted and torn into pieces
  • 1 large clove garlic, grated
  • Kosher salt and freshly cracked black pepper

Directions

Watch how to make this recipe.

In a large mixing bowl, combine the shrimp, olive oil, sugar, pimento, salt, garlic and lemon zest. Let the shrimp marinate for 20 minutes. 

Preheat a grill pan over high heat. 

When the grill pan is hot, grill the shrimp until they are just cooked through and turning pink, about 2 minutes per side. Serve immediately with the Romesco Sauce.* (See Cook's Note)

Romesco Sauce:

In a food processor, process the toasted almonds until ground. Add the roasted red peppers, olive oil, vinegar, cayenne pepper, bread and garlic. Process until the mixture is smooth. Season the sauce with salt and pepper and transfer it to a serving bowl to serve alongside the grilled shrimp.**  (See Cook's Note)

Cook's Note

*The sugar in the marinade helps to caramelize the shrimp. This is a great tip to use when trying to get those char marks on your grilled foods. **If the consistency of the sauce is too thick, try adding more olive oil or vinegar to achieve the consistency you like. Wine suggestion for this recipe: Pinot Grigio

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