It may be Summer-Fling Shrimp, but this is more than just a fling! This is a full-blown romance! Each shrimp is gently seasoned and then roasted until juicy and pink and tender. Then comes the sauce; a romesco sauce which fully embodies the summer season with its bright roasted pepper flavor and sunny notes of lemon. Let the summer shine through with Summer-Fling Shrimp!
Ingredients
- 1 1/2 pounds large raw shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 (12-ounce) jar roasted red peppers, drained
- 2 cup almonds, slivered and toasted
- 2 cloves garlic
- 1 1/2 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh lemon juice
- fresh flat-leaf parsley, optional, to taste, chopped, for garnish
- chives, optional, to taste, sliced, for garnish
Directions
Step 1 -Preheat the oven to 425 degrees F.
Step 2 -Line a jelly roll pan or similar rimmed baking sheet with parchment paper.
Step 3 -In a large bowl, add the shrimp, the olive oil, the salt, and the pepper and toss to coat.
Step 4 -Place the shrimp in a single layer on the prepared pan.
Step 5 -Roast the shrimp until they are pink and reach an internal temperature of 145 degrees F, about 10 minutes.
Step 6 -In a blender, add the roasted peppers, the almonds, the garlic, the extra-virgin olive oil, the red wine vinegar, and the lemon juice and process until smooth.
Step 7 -Plate the romesco sauce, then place the shrimp on top of the sauce.
Step 8 -Garnish with the parsley and the chives and serve.
