INGREDIENTS
2 tbsp
Garlic
1 tbsp
Italian parsley
1
Mexico or california chile, dried New
1
Roma tomato (4 oz.)
3/4 cup
Red peppers, canned roasted
1
Salt and pepper
1 1/2 tsp
Olive oil
1 tbsp
Sherry vinegar
2 tbsp
Almonds, toasted
1 pound (26 to 30 per lb.) peeled, deveined shrimp