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Ingredients

• 1 large red bell pepper
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons olive oil, divided
• 1 tablespoon fresh lemon juice
• 1/8 teaspoon crushed red pepper
• 16 unpeeled jumbo shrimp (about 1 1/3 pounds)
• 1 1/2 tablespoons blanched slivered almonds
• 1/4 ounce white bread, torn into pieces
• 1 garlic clove, sliced
• 1 3/4 cups chopped tomato
• 1 tablespoon sherry vinegar or red wine vinegar
• 1/2 teaspoon salt

Description

If You're Unable To Find Jumbo Shrimp, Large Will Work Just Fine. We Like The Flavor And Texture Of Shrimp Cooked In Its Shell, But Take The Shells Off Before Cooking, If You Prefer. To Make The Sauce Even Faster, Use A Bottled Roasted Red Pepper.

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