Grilled Shrimp with Romesco Sauce

4 Reviews
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Photo: Oxmoor House
Yield
12 servings (serving size: 4 shrimp and about 2 1/2 tablespoons sauce)
August 2011
RECIPE BY 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.

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)

Nutritional Information

  • Calories 170
  • Fat 5.5g
  • Satfat 0.8g
  • Monofat 2.6g
  • Polyfat 1.3g
  • Protein 23.9g
  • Carbohydrate 4.7g
  • Fiber 0.7g
  • Cholesterol 172mg
  • Iron 3.1mg
  • Sodium 419mg
  • Calcium 72mg

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

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Ratings & Reviews

Ketamom's Review

Ketamom
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

HennyPenny
January 27, 2014
N/A

HennyPenny's Review

ShannonKay
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

camr9931
June 27, 2012
N/A