Grilled Shrimp & Green Onions with Romesco

A spring meal of grilled green onions with romesco sauce is an annual tradition in Spanish Catalonia. Our take includes green onions, lemons and succulent shrimp, all served with smoky romesco. Sweet piquillo peppers are sold in most specialty-food stores, but roasted red bell peppers can be substituted.

 

Grilled Shrimp & Green Onions with Romesco

 

For the romesco sauce:

1 jar (about 10 1/2 oz./330 g.) piquillo peppers, drained

1/2 cup (2 3/4 oz./80 g.) almonds, toasted and chopped

1/4 cup (2 fl. oz./60 ml.) extra-virgin olive oil

3 cloves garlic, chopped

2 tsp. smoked paprika

Kosher salt and freshly ground black pepper

 

12 jumbo shrimp, peeled and deveined

4 Tbs. (2 fl. oz./60 ml.) olive oil

4 garlic cloves, pressed

2 tsp. smoked paprika

16 green onions

2 lemons, halved crosswise

 

Prepare a medium fire for direct-heat cooking in a charcoal or gas grill.

 

To make the romesco sauce, in a blender, combine the piquillo peppers, almonds, olive oil, garlic and paprika and process until smooth. Pour into a bowl and season with salt. Set aside at room temperature.

 

In a bowl, combine the shrimp, 2 tablespoons of the olive oil, the garlic, and the paprika and turn to coat the shrimp evenly. Coat the green onions and lemons lightly with the remaining 2 tablespoons olive oil.

 

Arrange the shrimp on the grill rack directly over the fire and season with salt and black pepper. Cook for about 3 minutes, then add the green onions and lemons, cut side down. Cook, turning all the items as needed, until the shrimp are opaque throughout and the green onions and lemons are lightly charred, about 6 minutes total for the shrimp and 3 minutes total for the green onions and lemons. Transfer the shrimp, green onions and lemons to a platter and serve with the romesco sauce. Serves 4.

 

Find more recipes inspired by fruits, vegetables or herbs grown in your own garden in Williams-Sonoma Kitchen Garden Cookbook, by Jeanne Kelley.