Chef Vinny Olivieri, of Uncle Giuseppe's Marketplace, shows News 12's Lily Stolzberg how to make grilled shrimp Romesco.

• 1lb U-8 Shrimp

• 2 Tbs extra virgin olive oil

• 1 Tbs chopped garlic

• 2 Tbs chopped parsley

• Juice of ½ lemon

• Salt and pepper to taste

• 4-5 plum tomatoes

• 4 cloves garlic, peeled and smashed

• 1 15oz jar roasted peppers (drained)

• ¼ cup Marcona almonds

• 3 Tbs Sherry wine vinegar

• ¼ cup extra virgin olive oil

• 1 TBS paprika

• ½ TBS kosher salt

• ½ Tsp black pepper

• 1 bunch scallions

• 1 Tbs olive oil

• Salt and pepper to taste

Marinade shrimp for 30 minutes.

Pre-heat grill to high (smoking hot), grill shrimp for 2-3 minutes each side.

Toss scallions with oil salt and pepper, grill until slightly charred.

For the Romesco sauce:

Remove tops from plum tomatoes, cut in half and place on papered baking tray.

Add garlic to tray, drizzle with olive oil, season with salt and pepper. Place in preheated 475F degree oven for 10-15 minutes or until tomatoes are slightly charred.

Remove tomatoes and garlic from oven, place in a blender or using a hand blender combine roasted peppers, olive oil, almonds, vinegar, salt and pepper and blend until completely smooth.

To plate:

Spread Romesco sauce on bottom of the plate. Place a couple of grilled scallions over the sauce. Add shrimp on top of the scallions. Add a dollop of sauce on-top of each grilled shrimp. Garnish with chopped Marcona almonds and sliced grilled scallions.