Grilled Shrimp with Cocoa-Nib Romesco Sauce

1. 1

   In a large, shallow glass or ceramic dish, stir the tequila with the sugar.

2. 2

   Add the shrimp and toss to coat.

3. 3

   Cover and refrigerate for at least 30 minutes.

4. 4

   Preheat the oven to 400.

5. 5

   Put the almonds and hazelnuts in separate pie plates and roast for 8 minutes, or until fragrant.

6. 6

   Transfer the hot hazelnuts to a kitchen towel and rub together to remove the skins.

7. 7

   Let cool, then coarsely chop the hazelnuts and almonds.

8. 8

   Roast the pepper over a gas flame or under the broiler, turning, until charred all over.

9. 9

   Transfer the pepper to a bowl, cover with plastic wrap and steam for 5 minutes.

10. 10

    Peel the pepper and discard the stem and seeds.

11. 11

    Strain any accumulated juices into a bowl.

12. 12

    Coarsely chop the pepper and transfer it to the bowl.

13. 13

    In a food processor, combine the almonds, hazelnuts, roasted pepper, cocoa nibs, tomato, garlic, vinegar, masa harina, lemon juice, salt and crushed red pepper.

14. 14

    Process to a fine paste.

15. 15

    With the machine on, slowly add the olive oil to form a thick sauce.

16. 16

    Scrape the romesco sauce into a bowl and season with salt.

17. 17

    Light a grill.

18. 18

    Season the shrimp with salt and grill over a hot fire for about 2 minutes per side, or until just cooked through.

19. 19

    Serve the shrimp hot, with the romesco sauce alongside for dipping.

* Per serving · 4 servings · Values may vary.