Combine chile and 1 cup of boiling water in a small bowl and let stand 20 minutes, until tender.
Preheat oven to 400 degrees F.
Cut tomato in half lengthwise and take out seeds. Lightly pour 1/2 teaspoon of olive oil over cut sides. Season with salt and pepper. Arrange tomato pieces on a baking pan, cut sides up and cook 20 minutes or until golden and tender.
Heat 1 teaspoon of olive oil in a medium skillet. Sauté garlic 5 minutes or until golden.
Using a food processor or blender, puree chile, tomato, garlic, peppers, almonds, vinegar, and parsley until smooth. Season with salt and pepper. Spoon into a serving bowl.
Run shrimp under water and dry well. Thread shrimp onto 4 metal skewers. Coat with olive oil and season with salt and pepper. Lay skewers on a hot grill and. Shut lid on grill and cook shrimp 2 to 3 minutes per side or until shrimp are opaque. Serve sauce on the side.
To toast almonds, place in a baking pan and bake at 350 degrees F, shaking pan occasionally, until golden under skins, about 12 minutes. You can make the romesco sauce (through step 4) up to 2 days ahead; cover and chill. Nutritional Information: Per
This recipe has been added to the following public cookbooks:
Cheryl Mason,
Diabetes Cookbook
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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