Ingredients

Instructions

1. 1

   Prepare the Romesco sauce by placing the drained roasted peppers, almonds, garlic, toasted bread, sherry vinegar, smoked paprika, and cayenne pepper into a food processor or blender.

2. 2

   Pulse the mixture until finely chopped.

3. 3

   With the motor running, slowly drizzle in the 1/3 cup of olive oil until the sauce emulsifies but still retains a slightly coarse texture. Season with salt and pepper to taste, then set aside at room temperature.

4. 4

   Preheat a grill or heavy grill pan over medium-high heat.

5. 5

   Pat the prawns dry with paper towels to ensure a good sear.

6. 6

   Toss the prawns in a bowl with a little olive oil, salt, and black pepper.

7. 7

   Grill the prawns for about 2-3 minutes per side, or until they are pink, opaque, and have nice char marks.

8. 8

   Arrange the grilled prawns on a platter and spoon the Romesco sauce over them, or serve the sauce on the side for dipping.

9. 9

   Garnish with fresh parsley and serve immediately.