2 pounds shrimp (16/20), peeled and deveined, tails on
3 tablespoons olive oil
2 teaspoons sugar
1 teaspoon pimenton (smoked Spanish paprika)
1 teaspoon kosher salt
3 cloves garlic, grated
1 lemon, zested
Romesco Sauce, for serving, recipe follows
1/4 cup marcona almonds, toasted
1 (12-ounce) jar roasted red peppers, drained
3 tablespoons olive oil
2 tablespoons sherry vinegar
1/4 teaspoon cayenne pepper
1 slice white bread (about 1-inch thick), crusts removed, toasted and torn into pieces
1 large clove garlic, grated
Kosher salt and freshly cracked black pepper
*The sugar in the marinade helps to caramelize the shrimp. This is a great tip to use when trying to get those char marks on your grilled foods. **If the consistency of the sauce is too thick, try adding more olive oil or vinegar to achieve the consistency you like. Wine suggestion for this recipe: Pinot Grigio
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