Source: dLife

Shrimp kabobs with a spicy pepper and tomato sauce.

Servings

1 dried ancho chile peppers , stemmed and seeded (New Mexico or California chile)
1 roma tomatoes , rinsed and cored
1.5 tsp olive oil
1 pinch salt and pepper
2 tbsp minced garlic
6 oz roasted red peppers with brine , drained
2 tbsp sliced almonds , toasted (see notes)
1 tbsp cooking sherry
1 tbsp chopped parsley
1 lb raw medium shrimp , peeled and deveined

1 Combine chile and 1 cup of boiling water in a small bowl and let stand 20 minutes, until tender.
2 Preheat oven to 400°F.
3 Cut tomato in half lengthwise and take out seeds. Lightly pour 1/2 teaspoon of olive oil over cut sides.
4 Season with salt and pepper. Arrange tomato pieces on a baking pan, cut sides up and cook 20 minutes or until golden and tender.
5 Heat 1 teaspoon of olive oil in a medium skillet. Sauté garlic 5 minutes or until golden.
6 Using food processor or blender, purée chile, tomato, garlic, peppers, almonds, vinegar, and parsley until smooth.
7 Season with salt and pepper. Spoon into a serving bowl.
8 Run shrimp under water and dry well. Thread shrimp onto 4 metal skewers.
9 Coat with olive oil and season with salt and pepper. Place skewers on a hot grill and. Shut lid on grill and cook shrimp 2 to 3 minutes per side or until shrimp are opaque.
10 Serve sauce on the side.

To toast almonds, preheat oven to 350°F. Place almonds in baking pan and bake 12 , shaking pan occasionally, until golden brown. Romesco sauce can be make through Step 4 up to 2 days ahead; cover and chill.