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Oven-Roasted Shrimp And Asparagus With Romesco Sauce

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Oven-Roasted Shrimp And Asparagus With Romesco Sauce

Made With

Instructions

Step 1
Oven-Roasted Shrimp and Asparagus: Preheat oven to 425°F. Cook rice according to package directions.
Step 2
Meanwhile, toss together shrimp, asparagus, oil, salt and pepper. Arrange in single layer on baking sheet; bake for 5 to 8 minutes or until shrimp are cooked through and asparagus are tender-crisp.
Step 3
Romesco Sauce: In blender or small food processor, mix together red pepper, olive oil, almonds, parsley, garlic, lemon juice, smoked paprika, salt and pepper until coarsely ground.
Step 4
Divide rice, shrimp and asparagus between 2 plates. Serve with Romesco Sauce and lemon wedges.
Step 5
Tip: Alternatively, grill shrimp and asparagus on the barbecue over medium-high heat.
Ingredients
Gazpacho
Oven-Roasted Shrimp and Asparagus:
1/2 lb peeled deveined large shrimp (tail on)
1/2 lb asparagus, trimmed
4 tsp olive oil
Pinch each salt and pepper
Romesco Sauce:
1 large jarred roasted red pepper, drained well
3 tbsp olive oil
2 tbsp almonds
1 tbsp finely chopped fresh parsley
1 clove garlic
2 tbsp lemon juice
1/4 tsp smoked paprika
Pinch each salt and pepper
Lemon wedges, for serving
Serves: 2. Pairing: Upside Down Golden Ale.

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