Cheesy Grits with Shrimp and Romesco Sauce

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.