Oven-Roasted Shrimp and Asparagus with Romesco Sauce

Romesco is a Spanish roasted red pepper and almond salsa that makes a terrific condiment for seafood, pasta and grilled meats.

Pair With: Upside Dawn

Serves: 2

Ingredients

Oven-Roasted Shrimp and Asparagus:

• 2/3 cup brown rice
• 1/2 lb peeled deveined large shrimp (tail on)
• 1/2 lb asparagus, trimmed
• 4 tsp olive oil
• Pinch each salt and pepper

Romesco Sauce:

• 1 large jarred roasted red pepper, drained well
• 3 tbsp olive oil
• 2 tbsp almonds
• 1 tbsp finely chopped fresh parsley
• 1 clove garlic
• 2 tbsp lemon juice
• 1/4 tsp smoked paprika
• Pinch each salt and pepper
• Lemon wedges, for serving

Directions

Oven-Roasted Shrimp and Asparagus: 

1. Preheat oven to 425°F. Cook rice according to package directions.
2. Meanwhile, toss together shrimp, asparagus, oil, salt and pepper. Arrange in single layer on baking sheet; bake for 5 to 8 minutes or until shrimp are cooked through and asparagus are tender-crisp.

Romesco Sauce: 

1. In blender or small food processor, mix together red pepper, olive oil, almonds, parsley, garlic, lemon juice, smoked paprika, salt and pepper until coarsely ground.
2. Divide rice, shrimp and asparagus between 2 plates. Serve with Romesco Sauce and lemon wedges.

Tip: Alternatively, grill shrimp and asparagus on the barbecue over medium-high heat.