Grilled Shrimp with Charged Shishito Romesco Sauce
Dive into a flavor explosion with our Grilled Shrimp drizzled in a zesty shishito romesco sauce! The smoky char of the grilled shrimp perfectly complements the roasted red peppers and nutty undertones of the romesco, creating a dish that’s not just a meal, but a celebration of taste. Get ready to impress your taste buds and your dinner guests alike!
Prep
15
min
Cook
10
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- a handful of cilantro
- 1 clove of garlic
- about a tablespoon of lemon juice (15 ml)
- 8 ounces of shishito peppers (227 g)
🥩Meat & Seafood(1)
- 1 lb shrimp (454 g)
🫙Pantry Staples(2)
- grapeseed oil
- 1/4 cup of oil (60 ml)
🧂Spices & Seasonings(3)
- 1/4 teaspoon of black pepper (1.25 ml)
- 1 teaspoon of paprika (5 ml)
- 1/2 teaspoon of Himalayan sea salt (2.5 ml)
📦Other(2)
- 1/4 cup of sliced almonds (60 ml)
- a little bit of uncle Steve's shake Gator shakeoptional
👨🍳 Instructions
- 1
Start by coating the shrimp with grapeseed oil, Himalayan sea salt, and paprika.
- 2
Refrigerate the shrimp while grilling the shishito peppers.
- 3
Grill the shishito peppers until charred, then remove and cover to steam.
- 4
Toast the sliced almonds in a cast-iron skillet until golden.
- 5
Grill the shrimp quickly to avoid overcooking.
- 6
In a food processor, combine charred shishito peppers, garlic, toasted almonds, cilantro, lemon juice, black pepper, Himalayan sea salt, and oil.
- 7
Pulse until you achieve a nice consistency.
- 8
Taste and adjust seasoning if necessary.
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