INGREDIENTS
3/4
shrimp
4 cloves
Garlic
1
Lemon
1
Romesco sauce
1/4 tsp
Cayenne pepper
1 tsp
Kosher salt
1
Kosher salt and freshly cracked black pepper
1
jar Red peppers, roasted
2 tsp
Sugar
6 tbsp
Olive oil
2 tbsp
Sherry vinegar
1/4 cup
Marcona almonds, toasted
1
slice White bread
1 teaspoon pimenton (smoked Spanish paprika)