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
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
How to Make It
Preheat oven to 425°. 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.
Process roasted peppers and next 5 ingredients in a blender until smooth. Drizzle 1/2 cup sauce over shrimp.
Roast at 425° for 10 minutes or until shrimp turn pink. Serve immediately with remaining sauce.
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.
EXPERT ADVICE: Don't crowd the pan. Spread the shrimp or pieces of fish in a single layer to avoid soggy or tough results.