Roasted Shrimp with Romesco Sauce

Ingredients

• 10 servings pepper black freshly ground
• 2 ounces top 
• 2 medium garlic clove peeled
• 10 servings kosher salt 
• 3 tablespoons olive oil 
• 2 tablespoons red wine vinegar 
• 7.3 ounce roasted peppers red drained ( 1 cup)
• 1.5 pounds shrimp deveined uncooked peeled ( 48)
• 0.5 teaspoon paprika smoked
• 0.5 medium tomatoes 
• 0.3 cup almonds raw whole

Equipment

• food processor
• bowl
• baking sheet
• paper towels
• oven
• blender

Directions

1. Heat the oven to 450°F and arrange a rack in the middle.Arrange the tomato, garlic, bread, and almonds on a rimmed baking sheet and roast until the bread and almonds are lightly toasted, about 5 to 7 minutes.
2. Transfer the roasted ingredients to a food processor or blender and pulse to coarsely chop. (Wipe off the baking sheet with a paper towel and set it aside to cool.)
3. Add the roasted red peppers, vinegar, olive oil, salt, and paprika and pulse again until well combined and relatively smooth.
4. Combine the shrimp and oil in a large bowl, season with salt and pepper, and toss until evenly coated.
5. Place the shrimp on the cooled baking sheet in an even layer and roast until opaque and cooked through, about 6 to 8 minutes.
6. Serve the roasted shrimp with the sauce.Beverage pairing: Can Ràfols dels Caus “Gran Caus” Blanco Penedès, Spain. Romesco is a Catalan sauce, so why not keep the wine regional with a blend of white grapes from the area? These grapes are predominantly used in the production of cava, Spanish sparkling wine, but this Gran Caus is a still white, and its heft will be able to support the concentrated, dense romesco. But its light acid and notes of mineral, melon, and citrus make it a great match with the shrimp, too.