Grilled Shrimp with Romesco Sauce

Photo: Oxmoor House

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.

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

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Nutritional Information

Amount per serving
  • Calories: 170
  • Fat: 5.5g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 1.3g
  • Protein: 23.9g
  • Carbohydrate: 4.7g
  • Fiber: 0.7g
  • Cholesterol: 172mg
  • Iron: 3.1mg
  • Sodium: 419mg
  • Calcium: 72mg

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)

Preparation

  1. 1. Preheat grill to medium-high heat.
  2. 2. Place first 10 ingredients in a food processor, and process until smooth.
  3. 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.
Note:

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.

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