FROM EPIPHANY–NAIN ROUGE KITCHEN
Ingredients
SERVINGS: 4 servings (3 shrimp per person) Serving(s)
For the Shrimp
- 12 peeled and deveined shrimp (size 21/30 or larger)
- Avocado oil for brushing
- Salt, pepper or other seasoning
For the corn and asparagus relish
- 4 ounces sweet corn
- 4 ounces asparagus, blanched and sliced
- 2 ounces red bell pepper, diced small
- 2 ounces red onion, diced small
- ½ tablespoon olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper
For the Romesco sauce
- 6 ounces roasted red peppers
- 1 ounce peeled garlic
- 3 ounces toasted almonds
- 2 ounces sherry vinegar
- 2 ounces olive oil
- Salt and pepper
Preparation
METHOD
Season the shrimp with salt and pepper or other seasoning of your preference. Heat the grill until it is hot. Brush with oil and grill shrimp 2–3 minutes on each side.
About this recipe
METHOD
Combine all ingredients and allow to marinate for 1–2 hours.
METHOD
Combine all ingredients in a blender and purée until smooth. Adjust seasoning.
