BBQ King prawn skewers with Romesco sauce

This nutty and fruity Spanish sauce is a tomato-based sauce that originated from Valls, Tarragona, Catalonia. The fishermen in this area made this sauce to be eaten with fish. It is typically made from any mixture of roasted tomatoes and garlic, toasted almonds, pine nuts, and/or hazelnuts, olive or sunflower oil, and nyora peppers. The Romesco sauce also happens to be vegan. Serves 4 Ingredients

• Organic Raw King Prawns (150g) x2, skewer and BBQ or grill according to the on-pack instructions
• 2 red bell peppers or 200g jarred roasted peppers (drained weight)
• 1 large tomato
• 4 garlic cloves, unpeeled
• 3 tbsp extra virgin olive oil
• 2 slices of white bread, crusts removed or 25g natural breadcrumbs
• 75g almonds 
• 1 tbsp sherry vinegar 
• 1 tbsp smoked paprika 
• ¼ tsp cayenne pepper 
• 1 tsp salt

Method

1. Preheat BBQ grill or gas stove on high and chargrill the red bell peppers until black and blistered all over.
2. Place in a bowl and cover with cling wrap for at least 20 mins. The bell peppers will be much easier to peel. Discard the skin and the seeds and place in a blender.
3. While the peppers are cooling down preheat the oven to 200C, 180C fan, GM 6. Place the tomato and garlic on a sheet of foil on and drizzle with 2 tsp of the oil and wrap.
4. Place the foil pack on a baking tray, add the bread and almonds on to the same tray. Bake for 5 mins until bread is golden, remove almonds and bread. Tear bread into pieces and place in the blender with the almonds.
5. Bake garlic and tomato for a further 25 mins or until the tomato is tender. Open the foil and allow to cool.
6. Remove the skin of the tomato and add the flesh to the blender.
7. Add remaining ingredients, blitz until desired consistency is achieved. Adjust seasoning. Serve alongside some skewered seasoned BBQed prawns.