Shrimp with Piquillo Pepper Sauce

Name: Shrimp with Piquillo Pepper Sauce
Ingredients: 0.75 C Piquillo peppers; 4 Tbs white vinegar; 3 Tbs e.v.o.o; 3 Tbs labneh or Greek yogurt; 3 ea scallion (stalks); 1 C cherry tomatoes (halved); 3 Tbs toasted sesame seeds; 1 lb large shrimp P&D; 3 Tbs e.v.o.o; 2 ea garlic (cloves, grated); 1 ginger (piece, grated); 2 Tbs smoked paprika; 1 tsp cumin; 1 tsp coriander; 1 lemon zest; 1 lime zest + juice; salt (to taste)

Ingredients

Directions

1
Combine all ingredients except for the shrimp in a large bowl.
2
Add the shrimp and cover. Place in the refrigerator and allow to marinate for a minimum 1 hour.
3
Heat a large, heavy-bottomed pot over medium heat. Add enough olive oil to cover the bottom of the pan, about 1 1⁄2 T, depending on the size.
4
Carefully place in the pan so the oil does not splatter. Arrange shrimp in a single layer with space between each one. Cook for 2 minutes on each side. Cook in batches if your pan is not large enough to hold all the shrimp at once.
5
Finish with lime zest and juice.
6
Place the cooked shrimp on your serving plate
7
Drizzle the Piquillo Pepper sauce over the shrimp
8
Trim the root end of the scallion stalks. Char on the grill or in a saute pan, Thinly slice the trimmed scallion on the bias
9
Finish the plate by sprinkling the charred scallion, sungold tomato and toasted sesame seeds over the top of the shrimp and sauce.

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