- 1/4 cup slivered almonds
- 1 (8 ounce) jar Safeway SELECT™ Fire Roasted Red Peppers, drained
- 1 clove garlic, peeled
- 2 1/2 tablespoons O Organics™ Extra Virgin Olive Oil
- 1 1/2 tablespoons Safeway SELECT Red Wine Vinegar
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1 pound pre-peeled and deveined tail-on shrimp
- Freshly ground pepper
- Pour almonds into a baking pan. Bake at 350 degrees F until almonds are golden, about 10 to 12 minutes. Pour from pan and set aside to cool slightly.
- In a blender or food processor, combine almonds, roasted peppers, garlic, 2 tbsp. olive oil, vinegar, paprika, cumin, cayenne, and 1/4 tsp. salt. Whirl until smoothly pureed. Transfer to a serving bowl. Or, if making ahead, cover and chill up to 3 days.
- Rinse shrimp and pat dry. Thread onto four metal skewers. Brush lightly with remaining olive oil and sprinkle with salt and pepper to taste. Place shrimp on a barbecue grill over a solid bed of medium-hot coals (you can hold your hand at grill level 3 to 4 seconds) or medium heat on a gas grill (close grill lid). Cook shrimp, turning once, until opaque in the center (cut to test), 3 to 6 minutes total. Remove from skewers to a platter and serve with sauce for dipping.