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Summer-Fling Shrimp

SeafoodOvenGastro-Pub

Time: 30 minutes

Yield: 4 servings

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About

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!

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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.

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