To make the romesco sauce heat a small fry pan with a medium heat and add in 8 raw hazelnuts and 8 raw blanched marcona almonds, dry roast for about 4 minutes, making sure to mix them around continuously so they toast evenly and not burn, then set aside
Add 4 jarred roasted red bell peppers into a food processor, also add in a 1/4 cup of canned tomato concentrate, 1 clove of garlic, the toasted hazelnuts and marcona almonds, 1/2 tsp of red wine vinegar, a 1/4 cup of extra virgin olive oil and season generously with fine sea salt & freshly cracked black pepper
Place a lid on the food processor and run on a low speed for about 3 minutes or until all the ingredients are well combined, set aside
Pat down 15 raw jumbo shrimp with paper towels and season with sea salt & freshly cracked black pepper
Heat a fry pan with a medium-high heat and add in a generous tablespoon of extra virgin olive oil, after 1 minute add the shrimp seasoned side down, after 1 minute flip the shrimp, after a total cooking time of 2 minutes remove the pan from the heat
To plate the dish transfer the romesco sauce into a small bowl and place on a plate, decorate the seared shrimp around the bowl and sprinkle with some freshly chopped parsley, enjoy!
Get the Laconia-Crete Extra Virgin Olive Oil I used in this Recipe