Roasted Shrimp with Romesco Sauce Recipe

For the romesco:

• 1/2 medium tomato
• 2 medium garlic cloves, peeled
• 2 slices crusty bread (about 2 ounces)
• 1/4 cup whole raw almonds
• 1 (7.25-ounce) jar roasted red peppers, drained (about 1 cup)
• 2 tablespoons red wine vinegar
• 1/4 cup olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon smoked paprika

For the shrimp:

• 24 large shrimp, peeled and deveined, tails left on (about 1 pound)
• 3 tablespoons olive oil

1. Heat the oven to 450°F and arrange a rack in the middle.
2. Arrange tomato, garlic, bread, and almonds on a rimmed baking sheet and roast until bread and almonds are lightly toasted, about 10 to 15 minutes.
3. Transfer roasted ingredients to a food processor or blender and pulse to coarsely chop. Add roasted red peppers, vinegar, olive oil, salt, and paprika and pulse again until well combined and relatively smooth.

For the shrimp:

1. Combine shrimp and oil in a mixing bowl, season with salt and freshly ground black pepper, and toss to coat. Spread shrimp in a single layer on a baking sheet and roast until opaque, about 6 to 8 minutes.
2. Serve roasted shrimp with sauce.

Beverage pairing: Can Ràfols dels Caus ‘Gran Caus’ Blanc 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.