Photo: Oxmoor House
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.

How to Make It

Step 1

Preheat grill to medium-high heat.

Step 2

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

Step 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.

Chef'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

Ratings & Reviews

Ketamom's Review

May 16, 2014
This was excellent! Doubled everything for a holiday party in December. Added cream to the leftovers and tossed in some rice pasta - excellent! Made the sauce again as a pasta sauce last night and it was just as delicious as the first time. Easy and quick.

ShannonKay's Review

January 27, 2014

HennyPenny's Review

June 30, 2012
Excellent romesco sauce! I did add a drizzle of EVOO and a little salt to the shrimp before grilling. My guests loved it! I only grilled 1 pound of shrimp, so I had a lot of sauce left over. I used it today on penne pasta and it was delicious with some sauteed portobello mushrooms and steamed chard from my garden.

camr9931's Review

June 27, 2012