From DN Recipes by David Nagy · Food & Beverage

GRILLED SHRIMP WITH RED PEPPER SAUCE AND PARSLEY SALAD

Published

GRILLED SHRIMP WITH RED PEPPER SAUCE AND PARSLEY SALAD
Substitute Cremsa Orange Salsa for the red pepper sauce

* 3 pounds jumbo shrimp (peeled and deveined, tails on)
* 2 teaspoons smoked paprika
* 2 tablespoons olive oil (plus 1 cup)
* 2 red bell peppers (seeds and stem removed, roughly chopped)
* 1 clove garlic
* 1/4 cup Marcona almonds
* 1/4 cup sherry vinegar
* 1 cup parsley leaves
* 1 Fresno chili (thinly sliced)
* 1/2 red onion (thinly sliced)
* 1 lime (juice only)
* Kosher salt and freshly ground black pepper (to taste)

directions
  1. Preheat grill pan to medium-high heat. Season the shrimp with salt, pepper and paprika. Toss with 2 tablespoons olive oil. Toss to combine. Place shrimp on the grill and cook, 3 minutes on each side, until pink and cooked through.
  2. Meanwhile, make the red pepper sauce. In a blender, add the peppers, garlic, almonds and sherry vinegar. Season with salt and pepper. Blend until still slightly chunky. Add 4 sprigs of parsley and pulse to combine. Season to taste with salt and pepper.
  3. For the parsley salad; in a medium bowl, add the remaining parsley, chili, onion, lime juice and a drizzle of olive oil. Season with salt and pepper and toss to combine.
  4. Spoon red pepper sauce onto a plate or serving platter and top with grilled shrimp and parsley salad. Finish with a drizzle of olive oil.