Shrimp with Romesco Sauce

Ingredients:
2 Tablespoons Marcona Almonds
1 slice of any heavy white bread torn into pieces
1 cup drained jarred roasted red peppers
4 Tablespoons Coeur d'Olives Garlic Infused Extra Virgin Olive Oil
Some sprinkles of ground Mediterraneo Meyer Lemon Sea Salt
Some sprinkles of cayenne pepper
2 Tablespoons chopped fresh Italian Parsley
1 and a half pounds of extra large shrimp, peeled and deveined

Pulse almonds in food processor until roughly chopped. Add the bread and 1 of the Tablespoons of Coeur d'Olives Garlic Infused Extra Virgin Olive Oil. Transfer to a bowl. Put peppers, another Tablespoon of the Coeur d'Olives Garlic Infused Extra Virgin Olive Oil, a sprinkle of ground Mediterraneo Meyer Lemon Sea Salt, and a sprinkle of cayenne pepper in the processor and pulse until smooth. Transfer to another bowl.

In a skillet, add the 3rd Tablespoon of Coeur d'Olives Garlic Infused Extra Virgin Olive Oil and heat to medium high. Add bread crumb mixture and cook, stirring until golden brown, about 5 minutes. Transfer back to bowl and add the parsley. (You should have 2 bowls one with the cooked bread crumb mixture and one with the smooth mixture).

Pat shrimp dry and season with ground Mediterraneo Meyer Lemon Sea Salt and a little cayenne pepper. Heat the last Tablespoon of Coeur d'Olives Garlic Infused Extra Virgin Olive Oil in skillet on medium high heat until it starts to smoke. Add shrimp and cook until lightly browned, about a minute per side. Transfer to a serving plate and sprinkle with bread crumb mixture and serve with the sauce.