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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Grilled Shrimp with Romesco Sauce

Source: dLife

Shrimp kabobs with a spicy pepper and tomato sauce.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	139.4

Total Carbs	5.5 g

Dietary Fiber	1.0 g

Sugars	1.1 g

Total Fat	3.7 g

Saturated Fat	0.5 g

Unsaturated Fat	1.0 g

Potassium	110.3 mg

Protein	18.3 g

Sodium	250.7 mg

Dietary Exchanges 3.7 Fat, 0.8 Vegetables, 0.0 Starch, 2.5 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

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