Uploaded December 2019 | Updated September 2026, 2 weeks ago

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I came up with this version of Spicy Shrimp with Shishito Romesco after reading a book called New American Barbecue. The book had a different version using poblano peppers. I've made their version in the past but felt it needed something so I've been experimenting with different types of peppers and this one is the winner. Give it a go..
Grilled shrimp is easy to make just make sure not to overcook them.

Romesco
8 ounces of shishito peppers or Pablano
1/2 cup of fresh cilantro sprigs
1/4 cup of sliced toasted almonds
1 tablespoon of lemon juice
1 clove of garlic
1/4 teaspoon of black pepper
1/4 cup of olive oil
salt

Prepare the shrimp. This recipe is for 1 pound ( 21/30 count)
in a bowl add 1 tablespoon of oil, 1/2 tsp of salt and 1 tsp of paprika mix together and toss shrimp in the mixture. Grill shimp on direct heat until done about 2 to 3 minutes total.
Serve shrimp with romesco sauce.

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