– 30 raw large shrimp
– 1 plum tomato, halved and seeded
– 1/3 cup sun-dried sweet bell peppers in oil
– 1/4 teaspoon salt
– 2 fresh long red chilies
– 1 tablespoon olive oil
– 4 cloves garlic, unpeeled
– 1/4 cup blanched almonds
– 1 tablespoon red wine vinegar
Shell and devein the shrimp, leaving the tails intact. Mix with the salt and refrigerate for 30 minutes. To make the romesco sauce, preheat the oven to 400 F. Wrap the garlic in foil and place on a baking sheet with the tomato and chilies and bake for 12 minutes. Add the almonds and bake for another 8 minutes. Cool for 15 minutes.
Place the almonds in a small blender or processor and blend until finely ground. Squeeze the garlic and scrape the tomato flesh into the blender, discarding the skins. Split the chilies and scrape out the seeds. Scrape the flesh into the blender, discarding the skins. Pat the sweet peppers dry with paper towels, chop and add to the blender with the oil, vinegar, some salt and 2 tablespoons water. Blend until smooth, adding more water if necessary to make a soft dipping consistency. Preheat a broiler or lightly oiled barbecue.
Brush the shrimp with a little oil and place on a broiler pan or straight on the barbecue. Broil or barbecue for 3 minutes, or until curled up and pink. Serve with the sauce.