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    Shrimp Skewers with Romesco Sauce

    Source of Recipe


    Cooking Light-5/02


    List of Ingredients


    • Romesco Sauce:
    • 3 tablespoons slivered almonds, toasted
    • 2 tablespoons chopped hazelnuts, toasted
    • 1/4 teaspoon salt
    • 1 (1 ounce) slice French bread, toasted
    • 1 clove garlic, crushed
    • 1 cup chopped plum tomatoes
    • 1 tablespoon red wine vinegar
    • 1 teaspoon extra-virgin olive oil
    • 1/2 teaspoon paprika
    • 1/4 teaspoon crushed red pepper
    • 1/4 teaspoon black pepper
    • 1 (7-ounce) bottle roasted red bell peppers, drained
    • 3 tablespoons chopped fresh flat-leaf parsley
    • Shrimp:
    • 2 1/4 pounds jumbo shrimp, peeled and deveined
    • 1 teaspoon minced garlic
    • 1/4 teaspoon salt
    • 1/4 teaspoon black pepper
    • cooking spray
    • 6 lemon wedges


    Instructions


    1. To prepare sauce, place first 5 ingredients in a food processor; process until finely ground. Add tomato and next 6 ingredients (tomato through bell pepper); process until smooth. Transfer to a bowl; stir in parsley.

    2. Prepare grill or broiler.

    3. To prepare shrimp, combine shrimp, garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; toss to coat. Thread shrimp onto 6 (8-inch) skewers. Place shrimp on grill or broiler pan coated with cooking spray; cook 3 minutes on each side or until shrimp are done. Serve shrimp with sauce and lemon wedges.

    4. Yield: 6 servings (serving size: 1 skewer, 1/4 cup sauce, and 1 lemon wedge). 263 cal, 7.8g fat, 37.2g pro, 9.7g carb, 1.7g fiber, 259mg chol, 5.1mg iron, 597mg sod, 118mg calc.



 

 

 


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