Shrimp with Romesco Sauce

Ingredients

• 1 red bell pepper
• 3 clove garlic
• 1 red chili
• 1 tomato
• ¼ cup hazelnuts
• ¼ cup almonds
• 3 sprig parsley
• 1 slice bread
• 120 ml olive oil
• 2 tbsp red wine vinegar
• 400 g tiger shrimp
• ½ tsp salt (optional)

Steps

1. Preheat broiler. Halve pepper, remove seeds and stalk. Place pepper (skin up), whole garlic, chili, and tomato on a foil-lined grill pan. Broil for 2 minutes, flip tomato, then broil 2 more minutes. Remove tomato, peel, quarter, deseed, and roughly chop.
2. Continue broiling pepper, chili, and garlic for 4-5 minutes until skins blacken and garlic softens. Once cool, peel and deseed chili, peel and roughly chop pepper and chili.
3. Spread hazelnuts and almonds on the foil and toast under the broiler until lightly browned. In a food processor, finely chop the toasted nuts and parsley.
4. Heat 3 tablespoons of olive oil in a frying pan. Add the chopped pepper, garlic, and chili; fry for 3 minutes. Tear bread into pieces, add to the pan, and fry until lightly browned.
5. Combine the fried vegetables, bread, chopped tomato, red wine vinegar, remaining olive oil, and a pinch of salt in the food processor. Pulse until roughly chopped into a coarse sauce. Stir in the chopped nuts and parsley.
6. Serve the Romesco sauce in a small bowl with peeled shrimp for dipping.