Source: dLife

Grilled shrimp skewers with a creamy and nutty tomato sauce.

Servings

3 tbsp slivered almonds , toasted
2 tbsp chopped hazelnuts , toasted
0.25 tsp salt
1 oz Bread, French, small slice , toasted
1 medium garlic cloves , crushed
1 cup chopped tomato (plum tomato preferred)
1 tbsp red wine vinegar
1 tsp extra virgin olive oil
0.5 tsp paprika
0.25 tsp hot red pepper flakes
0.25 tsp black pepper
7 oz roasted red peppers with brine , drained
3 tbsp chopped parsley (flat-leaf)
2.25 lb large raw shrimp , peeled and deveined
1 tsp minced garlic
0.25 tsp salt
0.25 tsp black pepper
1 cooking spray
1 medium lemons , cut into 6 wedges

1 Using a food processor or blender, puree almonds, hazelnuts, salt, French bread, and garlic until finely chopped. Blend in tomato, vinegar, oil, paprika, red and black pepper, and roasted red peppers; puree until smooth. Pour out into a bowl and mix in parsley.
2 Preheat grill or broiler.
3 Mix shrimp, garlic, salt, and pepper. Thread shrimp onto 6 skewers. Arrange skewers on a cooking spray coated grill rack or broiler pan and grill 3 minutes per side or until shrimp are fully cooked. Serve shrimp with sauce and lemon wedges.

Walnuts can be substituted if desired.