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Sauted Shrimp and Hazelnut Romesco
- 8 Nyora chiles
- 2 large red bell peppers
- 3/4 cup extra-virgin olive oil plus 2 tablespoons
- 1/2 cup raw hazelnuts
- 2 tablespoons fine breadcrumbs
- 2 cloves garlic, coarsely chopped
- 1 medium tomato, peeled and seeded
- 2 tablespoons sherry vinegar
- Coarse salt and freshly ground black pepper
- 16 extra-large shrimp, shelled, deveined, and rinsed
- 1/4 cup fresh flat-leaf parsley, finely chopped, for garnish
Directions:View on Epicurious
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