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Yield
4 servings (serving size: 4 shrimp and about 1/3 cup sauce)
Photo: John Autry; Styling: Leigh Ann Ross

How to Make It

Step 1

Preheat broiler.

Step 2

Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 8 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and coarsely chop.

Step 3

Combine parsley, 1 tablespoon oil, juice, crushed red pepper, and shrimp in a bowl; let stand 15 minutes.

Step 4

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add almonds and bread to pan; sauté 2 minutes or until nuts are golden. Add garlic; sauté 1 minute. Add tomato and roasted bell pepper; sauté 4 minutes or until the tomato begins to break down. Place the tomato mixture in a blender or food processor; process until smooth. Add vinegar and salt to tomato mixture; pulse until combined. Cool to room temperature.

Step 5

Heat a nonstick skillet over medium-high heat. Add half of shrimp mixture to pan; cook 2 minutes on each side or until shrimp are done. Remove from pan. Repeat procedure with remaining shrimp mixture. Serve with sauce.

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