Roasted Gulf Shrimp With Romesco Sauce

• 1 1/2 pounds large, peeled, and deveined raw shrimp
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Parchment paper
• 1 (12-oz.) jar roasted red peppers, drained
• 1/4 cup slivered almonds, toasted
• 2 garlic cloves
• 2 tablespoons extra virgin olive oil
• 1 1/2 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• Garnishes: chopped fresh flat-leaf parsley, sliced chives

1. Preheat oven to 425u0b0. Toss together shrimp and next 3 ingredients in a large bowl. Place shrimp in a single layer in a parchment paper-lined jelly-roll pan.
2. Process roasted peppers and next 5 ingredients in a blender until smooth. Drizzle 1/2 cup sauce over shrimp.
3. Roast at 425u0b0 for 10 minutes or until shrimp turn pink. Serve immediately with remaining sauce.
4. ROASTING IS BEST FOR: Shrimp or large fillets of firm fish, such as snapper, cod, sea bass, and salmon. This is the best technique for whole, dressed fish.
5. EXPERT ADVICE: Don't crowd the pan. Spread the shrimp or pieces of fish in a single layer to avoid soggy or tough results.

shrimp, olive oil, kosher salt, freshly ground black pepper, paper, red peppers, slivered almonds, garlic, extra virgin olive oil, red wine vinegar, lemon juice, parsley

Taken from www.myrecipes.com/recipe/roasted-gulf-shrimp-romesco-sauce (may not work)