Grilled Garlic Shrimp with Romesco Sauce

TOTAL TIME: 50 min
Prep: 25 min
Inactive Prep: 20 min
Cook: 5 min
 
YIELD: 6 to 8 servings
LEVEL: Easy

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
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Directions

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.

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.

Wine suggestion for this recipe:

Pinot Grigio
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.

Cook's Note: If the consistency is too thick, try adding more olive oil or vinegar to achieve the consistency you like.

Per serving (based on 6 servings): Calories 296; Total Fat 18 grams; Saturated Fat 2 grams; Protein 22 grams; Total Carbohydrate 10 grams; Sugar: 4 grams; Fiber 1 gram; Cholesterol 191 milligrams; Sodium 1397 milligrams

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  • on October 09, 2013

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    I made this tonight for dinner...it was delicious. My son who hates shrimp ate it up and my husband loved it and asked for the sauce on chicken tomorrow night. Super easy fast healthy meal. Loved it!

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  • on October 01, 2012

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    refreshing

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  • on May 06, 2012

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    I only made the Romesco sauce - have a shrimp allergy. It brought me right back to Madrid, really an authentic recipe taste-wise. The flavors were vibrant and absolutely wonderful. Thanks so much, Kelsey, for a weeknight vacation back to Spain! To serve, I did a rub with paprika and cumin - the combination mimics smoked paprika/pimenton which I didn't have on hand - garlic powder, salt and pepper on thin boneless pork chops, let them sit at room temp for 10-15 minutes, and cooked them on a grill pan to medium. The Romesco was great on top if you're looking for another vehicle for the tasty sauce.

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