Cafe Espana Soho
Barbecued Shrimp with Romesco Sauce
– 30 raw large shrimp
– 1 plum tomato, halved and seeded
– 1/3 cup sun-dried sweet bell peppers in oil
– 1/4 teaspoon salt
– 2 fresh long red chilies
– 1 tablespoon olive oil
– 4 cloves garlic, unpeeled
– 1/4 cup blanched almonds
– 1 tablespoon red wine vinegar
Place the almonds in a small blender or processor and blend until finely ground. Squeeze the garlic and scrape the tomato flesh into the blender,discarding the skins.Split the chilies and scrape out the seeds.Scrape the flesh into the blender,discarding the skins.Pat the sweet peppers dry with paper towels, chop and add to the blender with the oil, vinegar, some salt and 2 tablespoons water. Blend until smooth, adding more water if necessary to make a soft dipping consistency. Preheat a broiler or lightly oiled barbecue.
Brush the shrimp with a little oil and place on a broiler pan or straight on the barbecue. Broil or barbecue for 3 minutes, or until curled up and pink. Serve with the sauce.