Prepare the Romesco Sauce in advance.
2 medium red bell peppers, left whole
4 Tbsp slivered or flaked almonds (toasted in a sauté pan)
2 Tbsp olive oil
2 Tbsp lemon juice
2 cloves garlic, roughly chopped
1/4 heaping tsp salt
1/4 tsp red chili flake
2 T half and half
Blacken the peppers and put them in a bag to sweat, then peel off the charred skin, remove the seeds and rough chop. Put the ingredients (except the half and half) in a small food processor and process till smooth.
Follow recipe for Cheesy Grits but continue cooking on stove top instead of baking.
1 pound shrimp peeled and deveined, leave tails on for a nicer presentation
4 tablespoons olive oil
1 1/2 tablespoons honey
1 1/2 tablespoons soy sauce
1 teaspoon lemon zest
2 teaspoons fresh parsley leaves chopped
2 teaspoons fresh thyme leaves chopped
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 teaspoon minced garlic
Place the olive oil, honey, soy sauce, lemon zest, parsley, thyme, salt and pepper in a bowl. Whisk to combine.
Reserve 1 tablespoon of the marinade for later use. Add the garlic and chili flakes to the remaining marinade.
Add the shrimp and marinade to a resealable freezer bag and seal. Shake to coat the shrimp with the marinade.
Marinate in the refrigerator for at least 1 hour, or up to 4 hours.
At this point you can broil, grill or saute the shrimp for 2-3 minutes per side or until pink and opaque.
Heat the romescosauce andadd the 2 T half and half. Serve the shrimp over the hot prepared grits (individual servings) and top with Romesco sauce.
Drizzle the reserved marinade over the cooked romesco sauce, then serve.
