Grilled Shrimp and Romesco Sauce – Cooking Aboard with Jill

Ingredients

• 2 large red peppers, sliced in half (seeds and white membrane removed), or two 12- ounce jars of roasted red peppers (drained)
• ½ cup almonds (use what is on hand, I used walnuts)
• One 28 ounce can of peeled plum tomatoes
• ¼ cup olive oil
• 1/3 cup of breadcrumbs (I used 6 ground up Ritz Crackers)
• 3 cloves of garlic
• 1 teaspoon sea salt
• 1 teaspoon paprika
• 1 tablespoon champagne vinegar
• 2 tablespoons fresh parsley
• 2 pounds fresh shrimp (tail on and deveined)
• 2 bunches of large green onions or scallions
• Olive oil
• Crusty sliced bread
• Baby spinach lettuce