Skillet-Cooked Shrimp with Romesco Sauce

Ingredients

• 1.5 tablespoons blanched slivered almonds 
• 0.1 teaspoon pepper red crushed
• 2 tablespoons flat-leaf parsley fresh chopped
• 1  garlic clove sliced
• 1.3 pounds shrimp unpeeled
• 1 tablespoon juice of lemon fresh
• 2 tablespoons olive oil divided
• 1 large bell pepper red
• 1 tablespoon red wine vinegar 
• 0.5 teaspoon salt 
• 1.8 cups tomatoes chopped
• 0.3 ounce bread white

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• blender
• aluminum foil
• broiler
• ziploc bags

Directions

1. Preheat broiler.
2. Cut bell pepper in half lengthwise; discard seeds and membranes.
3. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 8 minutes or until blackened.
4. Place in a zip-top plastic bag; seal.
5. Let stand 10 minutes. Peel and coarsely chop.
6. Combine parsley, 1 tablespoon oil, juice, crushed red pepper, and shrimp in a bowl; let stand 15 minutes.
7. Heat 1 tablespoon oil in a large skillet over medium-high heat.
8. Add almonds and bread to pan; saut 2 minutes or until nuts are golden.
9. Add garlic; saut 1 minute.
10. Add tomato and roasted bell pepper; saut 4 minutes or until the tomato begins to break down.
11. Place the tomato mixture in a blender or food processor; process until smooth.
12. Add vinegar and salt to tomato mixture; pulse until combined. Cool to room temperature.
13. Heat a nonstick skillet over medium-high heat.
14. Add half of shrimp mixture to pan; cook 2 minutes on each side or until shrimp are done.
15. Remove from pan. Repeat procedure with remaining shrimp mixture.
16. Serve with sauce.