2 pounds medium shrimp, tails on (25 per pound size)
Instructions
In a 450° oven, roast the tomatoes, garlic, bread, and nuts on a baking sheet for 15 minutes. Transfer to a food processor pulse to roughly chop. Add the pimentos, vinegar, oil, paprika, and salt and pulse until well combined. Toss the prawns in half the Romesco sauce to coat, and spread in a single layer on a baking sheet. Roast for 15 minutes, or until shrimp are just barely cooked through. Serve with remaining sauce for dipping.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2009/07/shrimp-with-romesco-sauce/