CHARRED SHRIMP & CAULIFLOWER ROMESCO

Romesco Sauce In blender, purée together red peppers and juice, tomato sauce, almond butter, vinegar, paprika and cayenne pepper until smooth. Transfer to microwaveable bowl; set aside.

Shrimp and Vegetables Place cauliflower in microwaveable dish. Add 1 tbsp water and pinch of the salt; toss to coat. Cover with plastic wrap; poke 1 hole to vent steam. Microwave on high for 5 minutes.

In bowl, toss together shrimp, oil and remaining salt.

Thread shrimp onto metal or soaked wooden skewers. Place shrimp and cauliflower on greased grill over medium-high heat; close lid and grill, turning once, until shrimp are pink and cauliflower is charred, about 8 minutes. Add green onions during last 3 minutes of grilling.

Microwave Romesco Sauce on high, stirring every 30 seconds, until warm, 1 to 2 minutes. Serve cauliflower, shrimp and green onions on large platter with sauce for dipping.

PER SERVING

about 245 cal, 22 g pro, 13 g total fat (1 g sat. fat), 14 g carb (5 g dietary fibre, 6 g sugar), 128 mg chol, 714 mg sodium, 606 mg potassium. % RDI: 10% calcium, 26% iron, 32% vit A, 283% vit C, 33% folate.

MAKES 4 SERVINGS HANDS-ON TIME 30 MINUTES TOTAL TIME 30 MINUTES

TEST KITCHEN TIP

If you can find only larger jars of roasted red peppers, consider making a double batch of the Romesco Sauce. It freezes very well and pairs amazingly with beef, chicken, white fish and other grilled vegetables.