Grilled Head-On Shrimp with Romesco & Charred Scallion Vinaigrette

If you’re into Spanish flavors or tapas, this grilled head-on shrimp dish is for you! The rich romesco and the bright scallion vinaigrette elevate the shrimp to a whole new level, but be warned, this is a messy eating dish, which is exactly the way we like it!

Grilled Head-On Shrimp with Romesco & Charred Scallion Vinaigrette

Serves 2-4

INGREDIENTS:

• 1lb U8-12 Head-on Shrimp
• 1 Bunch Scallions
• Matiz Romesco Sauce
• 2 Tablespoons Sherry Vinegar
• Olive Oil
• 2 Tablespoons Paprika
• Salt

DIRECTIONS:

1. Using a knife, split the shrimp down the back of the shell to expose the mud vain. Remove and repeat for all the shrimp
2. Add the shrimp to a mixing bowl and drizzle with about 2 tablespoons of olive oil. Add the paprika and season with salt and toss to combine. Reserve until needed
3. Heat your grill or grill pan to high heat. Lay the scallions on the grill and cook until charred. Remove from the heat and allow to cool slightly
4. Once you can handle the scallions, give them a rough chop and add to a mixing bowl. Add the sherry vinegar and then slowly drizzle in the olive, approximately half a cup, while whisking to emulsify the dressing. Season with salt and reserve until needed
5. Add the shrimp to a grill over direct heat (or on high-heat if using a griddle pan). Sear the shrimp for approximately 1-1/2 - 2 minutes per side or until fully cooked through
6. Add desired amount of Romesco sauce to a plate or serving platter and top with the shrimp. Generously dress the shrimp with the charred scallion vinaigrette and serve