Grilled Shrimp Skewers with Romesco Sauce from Cat Cora
*1 teaspoon sea salt
1 tablespoon dried orange rind
11?2 teaspoons chili powder
Freshly ground black pepper
32 extra-large shrimp, peeled and deveined
16 wooden skewers, soaked Olive oil, for brushing skewers
1 large sweet onion, cut into 1-inch pieces
2 poblano chiles, cut into 1-inch pieces
2 red bell peppers, cut into 1-inch pieces
Romesco sauce (recipe follows)*
1. Preheat the oven to 400 or preheat the grill. In a 9-inch-square Pyrex dish combine the salt, orange rind, chili powder and black pepper. Add the shrimp to the dish, and coat with the rub. Cover and refrigerate while you make the romesco sauce.
2. Remove the shrimp from the refrigerator. Brush each skewer with olive oil, and thread with an onion piece, one shrimp, a poblano and red pepper piece, and then another shrimp. Set the skewers on the grill, or on a baking sheet, placed on the top rack of your oven or under the broiler. Cook for 4 minutes; turn the skewers on the grill or rotate the baking sheet in theoven, giving each skewer a half turn. Cook another 4 minutes, or until theshrimp are pink. You can arrange 2 crisscrossed skewers on each plate and spoon romesco sauce over them, or pile the skewers on a serving platter and serve the sauce on the side.
Prepare the cherry tomatoes for this recipe by halving 1 cup cherry tomatoes, sprinkling with 2 tablespoons olive oil, laying them flat on a jelly roll pan, and placing in a 350 oven for 15 to 18 minutes, until the skins have small brown flecks.
*2 roasted red peppers, peeled, seeded and roughly chopped
1?2 cup roasted cherry tomatoes
2 tablespoons roughly chopped
almonds (16 to 18 whole almonds)
4 small garlic cloves, peeled and roughly chopped
2 tablespoons sherry vinegar
1?4 cup olive oil
Pinch of salt
Freshly ground black pepper*
In a blender, combine the roasted peppers and tomatoes, almonds, garlic, vinegar and olive oil, blending until smooth. (You can toss the almonds and peeled garlic whole into the blender, but giving them a rough chop first prevents any large chunks from ending up under the blades.) Season with salt and pepper, and set aside.