This mouthwatering dish is the perfect compliment to our Ferrari-Carano Dry Rosé, and to springtime festivities.
- 2 lbs. shrimp, peeled and deveined without tail
- 1 large roasted red pepper
- 5 cloves garlic
- 1/2 cup toasted almonds
- 2 tbsp. parsley
- 2 tbsp. sherry vinegar
- 1 tsp. smoked paprika
- 1/2 cup olive oil
- 1 lemon, juiced
- Salt and pepper to taste
- Wooden skewers
Preheat grill to medium high heat. Skewer 2 shrimp on each skewer, coat with olive oil, and season to taste with salt and pepper.
While grill is heating, combine red pepper, garlic, almonds, parsley, sherry vinegar, smoked paprika, olive oil, and lemon juice in a blender and blend until smooth. Season to taste with salt and pepper.
Grill shrimp for about 2-3 minutes per side, serve with Romesco sauce for dipping.