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Grilled Shrimp with Romesco Sauce

Photo: Oxmoor House
Yield 12 servings (serving size: 4 shrimp and about 2 1/2 tablespoons sauce)
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.

Ingredients

  • 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)
  • Cooking spray
  • Chopped fresh parsley (optional)

Nutrition Information

  • calories 170
  • fat 5.5 g
  • satfat 0.8 g
  • monofat 2.6 g
  • polyfat 1.3 g
  • protein 23.9 g
  • carbohydrate 4.7 g
  • fiber 0.7 g
  • cholesterol 172 mg
  • iron 3.1 mg
  • sodium 419 mg
  • calcium 72 mg

How to Make It

  1. Preheat grill to medium-high heat.

  2. Place first 10 ingredients in a food processor, and process until smooth.

  3. 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.

Cook's Notes

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.

Cooking Light Gluten-Free Cookbook