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Sauted Shrimp and Hazelnut Romesco

Sauted Shrimp and Hazelnut Romesco Recipe

  • 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
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