Romesco With Grilled Bread, Spring Onions and Shrimp

• 1 lb large shrimp (tail on, peeled and deveined)
• 2 bunches spring onions (large bulbs trimmed of their roots and greens attached)
• 14 cup olive oil (fruity, preferably Spanish)
• 1 loaf Italian bread, country (or pain rustique , sliced 3/4 -inch thick on the diagonal)
• 2 tablespoons sea salt

1. Heat a grill over medium heat.
2. Toss the shrimp and the onions with a little olive oil and a sprinkling of salt; brush the bread with olive oil and sprinkle with salt.
3. Grill the onions until the bulbs are tender and with good grill marks and the green parts are somewhat charred, several minutes.
4. Rotate the onions occasionally with tongs for even grilling.
5. Set aside.
6. Clean the surface of the grill and cook the shrimp next, rotating for even grilling just until the flesh is opaque and firm.
7. Clean the surface of the grill and grill the bread, rotating for even grilling.
8. Serve the warm bread, shrimp and onions on a platter with a large bowl of romesco sauce in the center for dipping.

shrimp, bunches spring onions, olive oil, italian bread, salt

Taken from www.food.com/recipe/romesco-with-grilled-bread-spring-onions-and-shrimp-349846 (may not work)