Grilling shrimp in their shells both protects the delicate meat from the direct heat of the barbecue and seriously boosts the satisfying barbecued shellfish flavour. It’s definitely worth the extra effort of peeling them at the table.
- Prep time 30 minutes
- Total time 30 minutes
- Portion size 4 servings
Ingredients
Romesco Sauce:
Shrimp and Vegetables:
Method
Romesco Sauce: In blender, purée together red peppers including juices, tomato sauce, almond butter, vinegar, paprika and cayenne pepper until smooth. Transfer to microwaveable bowl; set aside.
Shrimp and Vegetables: Place cauliflower in microwaveable baking dish. Add 1 tbsp water and pinch of the salt; toss to coat. Cover with plastic wrap; poke 1 hole to vent steam. Microwave on high for 5 minutes.
In bowl, toss together shrimp, oil and remaining salt.
Thread shrimp onto metal or soaked wooden skewers. Place shrimp and cauliflower on greased grill over medium-high heat; close lid and grill, turning once, until shrimp are pink and cauliflower is charred, about 8 minutes. Add green onions during last 3 minutes of grilling. Microwave Romesco Sauce on high, stirring every 30 seconds, until warm, 1 to 2 minutes. Serve cauliflower, shrimp and green onions on large platter with sauce on the side for dipping.
Tip from The Test Kitchen: If you can fine only larger jars of roasted red peppers, consider making a double batch of the Romesco Sauce. It freezes very well and pairs amazingly with beef, chicken, white fish and other grilled vegetables.
Nutritional facts Per serving: about
- Fibre 5 g
- Sodium 714 mg
- Sugars 6 g
- Protein 22 g
- Calories 245
- Total fat 13 g
- Potassium 606 mg
- Cholesterol 128 mg
- Saturated fat 1 g
- Total carbohydrate 14 g
%RDI
- Iron 26
- Folate 33
- Calcium 10
- Vitamin A 32
- Vitamin C 283
