Shrimp with Romesco Sauce

1. 1

   Stir almonds in heavy small skillet over medium heat until golden, about 3 minutes.

2. 2

   Transfer almonds to processor.

3. 3

   Place bread in same skillet and cook until lightly toasted, about 1 minute per side.

4. 4

   Tear bread into pieces and add to processor.

5. 5

   With machine running, drop garlic through feed tube and process until almonds and garlic are finely chopped.

6. 6

   Add red peppers, oil, vinegar and cayenne pepper and process until mixture is consistency of thick mayonnaise, scraping down sides of bowl occasionally.

7. 7

   (Can be prepared 1 day ahead.

8. 8

   Cover and refrigerate.)

9. 9

   Arrange cooked shrimp on plates.

10. 10

    Spoon romesco sauce over and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.