Serve this as an appetizer at your next outdoor bash, and your guests will swoon over the spicy, rich sauce full of fire-roasted tomatoes. Simple and delicious, they're every hosts dream dish.
1 cup canned fire-roasted diced tomatoes, drained
1/4 cup slivered almonds, toasted
2 tablespoons olive oil
1 tablespoon red wine vinegar
2 teaspoons crushed red pepper
1 teaspoon ground cumin
3/4 teaspoon salt
3 garlic cloves, chopped
2 (7 1/2-ounce) jars roasted red bell peppers, drained
1 (1-ounce) slice gluten-free white bread
48 large fresh shrimp (about 3 pounds)
Chopped fresh parsley (optional)
How to Make It
Preheat grill to medium-high heat.
Place first 10 ingredients in a food processor, and process until smooth.
Place shrimp on grill rack coated with cooking spray. Grill shrimp 3 minutes on each side or until done. Garnish with parsley, if desired, and serve with sauce.
To get a head start on this appetizer, you can prepare and refrigerate the no-cook sauce the night before. Store it in an airtight container, and then set it out while you grill your shrimp so it can come to room temperature; or, serve the sauce chilled, if you like.