Name: Shrimp in Romesco Sauce
Yield: serves 6-8 as an appetizer
Ingredients: 1 1/2 pounds shrimp, cleaned and shelled, tail on or off, your choice; 2 Tbsp olive oil; sauce; 8 ounces roasted red peppers (mine were from a jar but you can roast them yourself); 1 clove garlic, peeled; 1/2 cup toasted almonds, unsalted (whole, slivered, or sliced); 3-4 Tbsp tomato paste, I used the kind from the tube (you can also use tomato puree); 2-3 Tbsp Sherry vinegar; 1 tsp smoked paprika; 1/2 tsp cayenne pepper (more for more heat); 1/2 cup extra virgin olive oil (use the good stuff!); salt and pepper to taste; fresh parsley leaves for garnish