Grilled Prawn Skewers with Romesco Sauce

Romesco is the sauce that makes this dish. The classic Catalan preparation — roasted peppers, toasted almonds, day-old bread, smoked paprika, sherry vinegar — produces something nutty, smoky, slightly sweet, and bright with acid. It keeps for three days, makes everything it touches better, and is worth making a double batch of.

The prawns are straightforward: marinade, 30 minutes, high heat, 90 seconds per side. The window between perfect and rubbery is narrow, so watch them. Everything else can be done well in advance.

Ingredients (makes 24 skewers): - 2¼ lbs jumbo prawns (16/20 count), peeled and deveined, tails on - 24 small bamboo or metal skewers (soaked in water for 30 minutes if bamboo)

Marinade: - 4 tablespoons extra virgin olive oil - 4 garlic cloves, minced - 1½ teaspoons smoked paprika (pimentón de la Vera is ideal) - 1 teaspoon fresh lemon zest - 1 teaspoon fresh lemon juice - ½ teaspoon red pepper flakes - ½ teaspoon salt - Fresh flat-leaf parsley, roughly chopped

Romesco Sauce: - 2 red bell peppers, roasted and peeled (from a jar is fine, or roast fresh under the broiler) - 2 ⅞ oz blanched almonds, lightly toasted - 2 garlic cloves - 1 slice day-old bread, torn and lightly toasted - 3 tablespoons extra virgin olive oil - 2 tablespoons sherry vinegar (or red wine vinegar) - 1 teaspoon smoked paprika - Pinch of cayenne - Salt and pepper

Romesco Instructions: In a food processor, combine roasted peppers, almonds, garlic, toasted bread, smoked paprika, and cayenne. Pulse until roughly chopped. Add olive oil and sherry vinegar and process to a textured sauce — it should have some body and not be completely smooth. Season assertively with salt and pepper. Taste: it should be nutty, smoky, slightly sweet from the peppers, and bright with vinegar. (Can be made 3 days ahead; refrigerate in an airtight container.)

Prawn Preparation: Thread one prawn lengthwise onto each skewer so it lies flat, from tail to head. Whisk marinade ingredients together and toss prawns to coat. Marinate 30 minutes (no longer — the acid in the lemon begins to cure the protein).

Grilling: Grill prawns over high heat 1½–2 minutes per side until bright pink and just cooked through — they curl into a C shape when done. Overcooked prawns become rubbery in seconds, so watch them carefully.

Transfer immediately to a warm platter. Scatter fresh parsley. Serve with romesco sauce in a small bowl alongside, or pipe a small spoonful of romesco directly onto each prawn before serving.

Make-Ahead: Romesco (3 days); skewered, marinated prawns (refrigerate up to 6 hours, uncooked). Grill as close to service as possible — cold prawns are significantly less enjoyable.

Pro Tips: Spanish smoked paprika (pimentón de la Vera, denominated DOP) is dramatically better than generic smoked paprika — it has an almost earthy, bacon-like depth that is impossible to replicate. Purchase it at a specialty food store or online. The bread in the romesco acts as a thickener and gives body; do not omit it.