Grilled Shrimp Skewers With Roasted Red Pepper Sauce

Step 1

Prepare a hot charcoal grill. Lay peppers directly on the grill and let them blister, turning frequently until blackened all over, about 8 minutes. Set aside on a plate until cool enough to handle. (Alternatively, roast peppers on the stovetop, directly on the flames of a gas burner.)

Step 2

Cut peppers in half lengthwise. Cut off stems, scrape away skins and seeds, and discard. Do not rinse; a bit of char is OK. Chop the peppers into 2-inch chunks.

Step 3

With a food processor or blender, whirl together peppers, almonds, pimentón, cayenne and garlic to form a rough paste. Season with salt and pepper. Slowly add olive oil to achieve the consistency of a thick milkshake. Taste, adjust seasoning and transfer to a serving bowl.

Step 4

In a medium saucepan, boil potatoes in well-salted water until just done, about 10 minutes. Drain.

Step 5

Place onion pieces on the grill skin-side down. Salt lightly. Cover with lid and cook until onions are soft, about 15 minutes. Set aside and keep warm.

Step 6

Place boiled potatoes on grill and cook until slightly charred, 8 to 10 minutes. Set aside and keep warm.

Step 7

Meanwhile, thread shrimp onto skewers, 4 or 5 shrimp per skewer, without crowding. (If using bamboo skewers, soak them in water to prevent burning.) Brush lightly with olive oil and sprinkle with salt.

Step 8

Lay skewers on grill over hot coals. Cook for about 3 minutes, then flip and cook until shrimp turn pink and are a bit charred, 3 minutes more

Step 9

Arrange shrimp, potatoes and onions on a large platter. Serve with the red pepper sauce and lemon wedges.