4 large Roma tomatoes
10 large garlic cloves, peeled
48 large raw shrimp, cleaned
1 cup Newman's Own® Lite Red Wine Vinegar & Olive Oil Dressing, divided
2 tsp sweet smoked paprika
1 tsp chipotle powder or red pepper flakes
1/2 cup blanched slivered almonds
1/2 cup unseasoned dried bread crumbs
1 tsp kosher salt
7 grinds black pepper
1/4 cup finely minced flat-leaf parsley, plus extra for garnish
Preheat an oven to 400°F. Wash and dry the tomatoes and, with a paring knife, make an “x” in the stem end; place on a large nonstick baking sheet along with the garlic cloves. Roast tomatoes and garlic in the oven until the tomatoes' skins split (approximately 15 minutes); remove and let cool.
Skin the tomatoes, cut them in half and remove seeds. Place the tomatoes and garlic in the bowl of an at-least-five cup capacity food processor or blender. Place shrimp in a non-reactive bowl. Pour one-third cup dressing over the shrimp and mix well; cover the bowl and set aside to marinate while preparing the Smoky Romesco Sauce.
Add the remaining 1/3 cup dressing, paprika, chipotle powder, almonds, bread crumbs and salt and pepper to the tomatoes and garlic in the food processor or blender. Process until the mixture becomes a smooth puree. If the sauce is too thick, thin with a little water. Spoon the Smoky Romesco sauce into an attractive serving bowl. Stir parsley into sauce.
Over a mesh colander, drain the dressing off the shrimp; with paper towels blot shrimp dry. Heat a griddle over the range top’s high heat; lightly brush the griddle with oil. Cook the shrimp for 1-2 minutes on each side (until they start to turn pink). Place the shrimp on an attractive serving platter and, if desired, garnish the platter with parsley sprigs. Serve immediately.
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