Name: Smoky Spanish Romesco Sauce
Ingredients: 1/2 cup raw almonds; 6 medium sized garlic cloves (do not peel); 1 11.9 ounce jar of roasted red peppers; 1/2 cup canned diced fire roasted tomatoes, drained; 1 tsp smoked paprika; 1/2 tsp kosher salt; pinch of cayenne pepper; 1-1/2 tsp sherry vinegar (or red wine vinegar); 2 TBSP extra virgin olive oil

Shrimp Cocktail

Print Recipe

Author: TastyBalance
Yield: 31-40 shrimp 1x

Ingredients

Scale

1 lb large (31-40) raw shrimp (you can get raw shrimp without the shell/tail or with the shell/tail and remove yourself. It’s up to you if you want to leave the tail on or not)
2 tsp extra virgin olive oil
1/4 tsp kosher salt

Instructions

Preheat oven to 500 degrees Fahrenheit.
With a paper towel, pat shrimp dry.
In bowl, toss shrimp with the olive oil and salt.
When oven is hot, place an empty sheet pan in the oven for 2 minutes. Remove the sheet pan and add shrimp in a single layer to the hot sheet pan. Place sheet pan with shrimp into the oven and cook for 4 minutes.
Remove shrimp from oven and chill until cold.
Serve with romesco sauce.

Keywords: shrimp, shellfish, shrimp cocktail

Find it online: https://tastybalancenutrition.com/shrimp-cocktail-romesco-sauce/