Spanish Gambas al Ajillo with Charred Romesco Chickpeas and Crusty Pan-Toasted Bread

Ingredients

• 14 oz large shrimp, peeled and deveined, about 16-20 count
• 5 tbsp extra virgin Spanish olive oil, divided
• 6 cloves garlic cloves, thinly sliced, fresh, not minced
• 1 can (15 oz) canned chickpeas, drained and dried, patted very dry
• 1 1/2 tsp Spanish smoked paprika, pimentón de la vera
• 1/2 cup roasted red peppers from jar, drained
• 1/4 cup marcona almonds, blanched, or raw blanched almonds
• 1 1/2 tbsp sherry vinegar, Spanish preferred
• 1 clove garlic clove, for romesco sauce
• 1/4 tsp red pepper flakes, to taste
• 1/2 tsp sea salt, plus extra for shrimp
• 1/4 tsp black pepper, freshly ground
• 2 slices crusty sourdough bread, 1-inch thick
• 1 tbsp fresh parsley, chopped, for garnish
• 2 wedges lemon wedges, for serving

Instructions

1. 1

   Make romesco sauce: Combine roasted red peppers, almonds, 1 garlic clove, sherry vinegar, 1 tbsp olive oil, smoked paprika, and red pepper flakes in a food processor. Pulse until chunky-smooth, about 20 seconds. Season with salt and pepper. Set aside.

2. 2

   Prepare chickpeas: Toss dried chickpeas with 1 tbsp olive oil, 1/2 tsp paprika, and salt. Spread on a small baking sheet and roast at 425°F for 15-18 minutes, shaking halfway, until golden and crispy.