Grilled Romesco Shrimp by EmilyC - Recipe Print View

Step 1

In a food processor or high-powered blender, pulse the almonds until they’re finely ground. Add the remaining romesco ingredients, and process until smooth. Season to taste with salt and pepper, then adjust the vinegar and pepper flakes to your liking. The sauce should be relatively thick, yet thin enough to nicely coat the shrimp. Transfer 2/3 cup of the romesco sauce to a medium bowl. Pat the shrimp dry, and add them to the bowl with 1 teaspoon Morton’s kosher salt (or 1½ teaspoons Diamond Crystal). Toss until they’re evenly coated in the marinade. (Note: the marinated shrimp can be grilled immediately, or refrigerated up to 12 hours in advance. If prepping in advance, just hold back the salt and add it before grilling.) Heat grill to medium-high. Brush your grates clean, then brush with oil. Grill the shrimp for about 2 to 3 minutes on the first side (you should see a little charring around the edges), then flip and cook another 1 to 2 minutes, until opaque and cooked throughout. (Tip: If you’re not sure if they’re done, cut into one to check.) Remove the shrimp to a serving tray and top with a few squeezes of lemon juice. Serve warm, with the remaining romesco sauce on the side.