Lemon Shallot Vinaigrette
I shallot, cut minced
1/2 cup lemon juice
1 cup olive oil
Salt and fresh ground pepper to taste
1 large tomato, no core
2 Tbs hazelnuts, toasted with skin removed
I ancho chile
2 Tbs, blanched almonds
1 slice firm white bread
2 large cloves garlic, sliced
Pinch of dried chiles
1/4 cup roast red bell pepper
1 TBS red wine vinegar
Salt to taste
1/3 cup extra virgin olive oil
Put ingredients in blender and blend to desired consistency.
Shrimp, Potatoes & Green Beans
Celery sliced and leaves
Red onions, sliced thin
Kalmata olives, no seeds, sliced thin
Green beans, blanched and cut in pieces
Shrimp sautéed with some garlic in oil; I sometimes add a little herb butter, salt and fresh ground pepper
To plate smear a good amount of romesco onto a plate.
In a bowl mix potatoes, green beans, celery, and leaves, red onion, green beans and toss with lemon shallot vinaigrette.
Add cooked shrimp so it is still warm and toss and plate on romesco; sprinkle with olives and capers.
Serve with lemon wedges.