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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.