Grilled shrimp and green onions with romesco sauce

My guests thought these shrimp and green onions and lemons in all their charred glory were completely groovy.

This is the continuation of one of my midsummer menus, which included:

The meal

♫ Music pairing: Green Onions. ♫

Click to listen: Booker T & the M G ‘s – “Green Onions”


This recipe comes from Williams Sonoma.


For the romesco sauce

  • 1 jar piquillo peppers, drained
  • 1/2 cup  almonds, toasted and chopped
  • 1/4 cup olive oil
  • 3 cloves garlic, chopped
  • 2 tsp. smoked paprika

Romesco sauce

For the shrimp and green onions

  • 12 jumbo shrimp, peeled and deveined
  • Few pinches fresh or dried thyme
  • 4 Tbs. (2 fl. oz./60 ml.) olive oil
  • 4 garlic cloves, pressed
  • 2 tsp. smoked paprika
  • 16 green onions
  • 2 lemons, halved


  1. To make the romesco sauce, in a food processor, combine the peppers, almonds, olive oil, garlic and paprika and process until smooth. Pour into a bowl and season with salt. Set aside.
  2. Heat your grill or grill pan.
  3. Combine the shrimp, 2 tablespoons of the olive oil, the garlic, and the paprika and thyme and coat the shrimp evenly. Coat the green onions and lemons lightly with the remaining 2 tablespoons olive oil.
  4. Grill the shrimp, the green onions, and the lemon.
  5. Plate and serve.

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