Romesco sauce is best made the day before using as this will give the flavors a chance to blend. Any leftover sauce can be refrigerated for up to a week and is great on seafood or tossed with cooked pasta.
Almond Romesco Sauce
2 teaspoons ancho chili powder
1 cup toasted slivered almonds
2 teaspoons minced garlic
1 large roasted red bell pepper
3 tablespoons tomato paste
2 tablespoons red wine vinegar
2/3 cup extra virgin olive oil
1 tablespoon chopped fresh parsley
Salt and pepper, to taste
1 pound unpeeled large shrimp
1) Place first 6 ingredients in the bowl of a food processor and process for 10 seconds; stop and scrape down the sides. With motor running, slowly add olive oil through feed tube and process until mixture is thick and well mixed. Remove from processor and stir in parsley. Adjust seasoning with salt and pepper.
2) Saute shrimp in hot oil in a large skillet 3 to 5 minutes or just until shrimp turn pink. Add 1/4 cup Romesco sauce and toss to coat. Remove from heat and serve immediately with additional sauce for dipping.