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Categories: Appetizers, Best recipes, Fish and shellfish, Grilled

Romesco with grilled bread, spring onions and shrimp

Romesco with grilled bread, spring onions and shrimp
Bob Chamberlin / Los Angeles Times

Sometimes A sauce is more than, well, just a sauce. Discovered for the first time -- on the menu of a restaurant, amid the pages of a cookbook -- it looks ordinary enough. But in one bite such a sauce ... Read more

Total time: 45 minutes | Serves 4 to 8
  • 1 pound tail-on large shrimp, peeled and deveined
  • 2 bunches large spring onions, bulbs trimmed of their roots and greens attached
  • Best-quality olive oil, preferably Spanish
  • 1 loaf pain rustique or country white bread, sliced 3/4 -inch thick on the diagonal
  • Sea salt
  • Romesco sauce

Step 1Heat a grill over medium heat. Toss the shrimp and the onions with a little olive oil and a sprinkling of salt; brush the bread with olive oil and sprinkle with salt.

Step 2Grill the onions until the bulbs are tender and with good grill marks and the green parts are somewhat charred, several minutes. Rotate the onions occasionally with tongs for even grilling. Set aside.

Step 3Clean the surface of the grill and cook the shrimp next, rotating for even grilling just until the flesh is opaque and firm.

Step 4Clean the surface of the grill and grill the bread, rotating for even grilling. Serve the warm bread, shrimp and onions on a platter with a large bowl of romesco sauce in the center for dipping.

Each of 8 servings:
433 calories; 17 grams protein; 37 grams carbohydrates; 4 grams fiber; 25 grams fat; 3 grams saturated fat; 84 mg. cholesterol; 748 mg. sodium.
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