Grilled Shrimp Skewers with Romesco Sauce
Key Details
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Level: Easy
Yield: 4 servings
Total Time: 55 minutes (includes cooling time)
Active Time: 35 minutes
Ingredients
Romesco Sauce
Olive oil (for skillet)
Almonds
Garlic
Smoked paprika
Red peppers (roasted or canned)
Vinegar (e.g., red wine or sherry)
Salt (1/2 teaspoon)
Shrimp Skewers
Shrimp (peeled and deveined)
Lemon zest
Garlic (minced)
Olive oil (2 tablespoons, divided)
Salt (1/2 teaspoon for shrimp + pinch for green onions)
Black pepper (to taste)
Green onions
Special Equipment
Six 4- to 6-inch bamboo skewers
Directions
Prepare the Romesco Sauce
Heat olive oil in a medium skillet over medium heat. Add almonds and cook, stirring often, until golden brown (about 3 minutes). Stir in garlic and cook until fragrant and pale golden (about 1 minute). Add smoked paprika and stir for 30 seconds to release its flavor. Transfer the mixture to a blender. Add red peppers, vinegar, and 1/2 teaspoon of salt. Blend until almost smooth, then pour into a bowl and let cool to room temperature. (The sauce can be made up to 1 day in advance—store it in the refrigerator and bring to room temperature before serving.)
Assemble the Shrimp Skewers
In a large bowl, toss shrimp with lemon zest, garlic, 1 tablespoon of olive oil, 1/2 teaspoon of salt, and black pepper to taste. Thread 3 shrimp onto each bamboo skewer (soak skewers in water for 30 minutes beforehand if using wooden ones to prevent burning). In a separate bowl, toss green onions with the remaining 1 tablespoon of olive oil and a pinch of salt.
Grill and Serve
Preheat a grill or grill pan to medium-high heat. Place the green onions on the grill and cook, turning occasionally, until they’re wilted and have slight char marks (about 5 minutes). Transfer the onions to a serving platter. Next, grill the shrimp skewers, turning once, until they’re pink and just cooked through (2 to 3 minutes per side). Arrange the skewers on the platter with the green onions and serve alongside the romesco sauce.
