Grilled shrimp are a popular food in my house.  For this dish I marinated the shrimp, grilled them, and topped them with a homemade Romesco sauce.  I served broiled asparagus as the side for this meal.

Recipe adapted from Food Network

Ingredients:

Romesco Sauce-

2 tablespoons extra virgin olive oil

¼  cup sliced almonds

2 large garlic cloves

½ teaspoon smoked paprika

8 ounces roasted red peppers drained

1 teaspoon sherry vinegar

Grilled Shimp-

2 pounds shrimp peeled and deveined

1 teaspoon lemon zest

1 garlic clove minced

2 tablespoons extra virgin olive oil

1 bunch green onions trimmed

Directions:

Romesco sauce-

1. Heat the olive oil over medium heat.  Add the almonds and cook for 3 minutes until golden about 3 minutes.
2. Add garlic and cook for 1 minute.
3. Add smoked paprika and stir for 30 seconds. 
4. Transfer to a blender or food processor. 
5. Add the peppers, vinegar, and ½ teaspoon salt.  Blend until smooth.
6. Transfer to a bowl to cool.
7. Serve at room temperature or cold.

Grilled Shrimp-

1. Toss the shrimp with lemon zest, garlic, 1 tablespoon olive oil, ½ teaspoon salt, and pepper in a bowl. 
2. Drizzle 1 tablespoon olive oil over green onions. 
3. Preheat the grill to medium heat. Spray the grill with nonstick spray.
4. Grill the shrimp for 2-3 minutes per side.
5. Grill the onions for 5 minutes until charred.
6. Serve with Romesco sauce.