Roasted Shrimp with Romesco Sauce
Spice up your party with these easy and quick appetizer to prepare for cocktail parties.
For the romesco:
Heat the oven to 450°F and arrange a rack in the middle.
Arrange the tomato, garlic, bread, and almonds on a rimmed baking sheet and roast until the bread and almonds are lightly toasted, about 5 to 7 minutes.
Transfer the roasted ingredients to a food processor or blender and pulse to coarsely chop. (Wipe off the baking sheet with a paper towel and set it aside to cool.) Add the roasted red peppers, vinegar, olive oil, salt, and paprika and pulse again until well combined and relatively smooth. Transfer to a serving dish and set aside.
For the shrimp:
Combine the shrimp and oil in a large bowl, season with salt and pepper, and toss until evenly coated. Place the shrimp on the cooled baking sheet in an even layer and roast until opaque and cooked through, about 6 to 8 minutes.
Serve the roasted shrimp with the sauce.