1 red pepper roasted and peeled
2 plum tomatoes roasted seeded and peeled
2-3 guajillo or ancho chiles soaked in hot water then pureed smooth
4-6 cloves roasted garlic in olive oil
2 T smoked marconnas almonds
½ tsp Aleppo pepper or cayenne to taste
2 tsp aged sherry vinegar
2 T extra virgin
Preheat broiler to high.
Coarsely chop the garlic, almonds, peppers and tomatoes add to a mixing bowl. Add the chili puree, vinegar, oil and season with salt and Aleppo. Let sit at room temperature for 30 minutes before serving.
Place the shrimp on a baking sheet or gratin dish in a neat row with all the heads facing the same way. Season each side with salt, olive oil and Aleppo. Broil for 2-3 minutes until just pink and firm. Do not over cook.
Spoon the sauce on the plates and lay the shrimp on top of the sauce .