Ingredients for Romesco
1 1/2 CUPS SERVINGS
1 large roasted red bell pepper from a jar
1 garlic clove, smashed
1/2 cup slivered almonds, toasted
1/4 cup tomato purée
2 tablespoons chopped flat-leaf parsley
2 tablespoons Sherry vinegar
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1/2 cup extra-virgin olive oil
Fine sea salt and freshly ground black pepper
Pulse first 8 ingredients in a food processor until very finely chopped. With motor running, slowly add oil; process until smooth. Season with salt and pepper. DO AHEAD: Romesco can be made 1 week ahead. Cover and chill.
To use as a dipping sauce, heat through until easy to stir and warm.
Shrimp and Vegetables
- 1 head of cauliflower – cut into florets
- 1/4 tsp salt
- 1 lb jumbo shrimp – tails and shells on
- 1 tbsp vegetable oil
- 1 tsp lime juice
- 1 bunch green onions
Lightly steam cauliflower until just tender crisp – be careful not too overcook it.
Season with salt.
In a large bowl, toss shrimp with vegetable oil and lime juice. Allow to sit for 20-30 minutes.
Grill cauliflower, shrimp and green onions just until heated through (and shrimp is fully cooked) – try to get some pretty grill marks on there!
Arrange on a serving platter with the Romesco and dip merrily away.