' Grilled Rock Shrimp with Avocado Butter & Hazelnut Romesco | La Crema
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Grilled Rock Shrimp with Avocado Butter and Hazelnut Romesco

Grilled Rock Shrimp with Avocado Butter and Hazelnut Romesco

Pair with La Crema Pinot Noir Rosé
Grilled Shrimp - pair with La Crema Pinot Noir Rosé

This is a great dish to make when you want a showstopper appetizer but don’t have much time to make one. Perfect for a spring or summer party, the creamy avocado butter in this recipe is beautifully balanced by the crisp acidity in our Rose.


  • 1 Tbsp oil
  • 12 ounces rock shrimp - deveined, rinsed and dried)
  • 1 tsp finely chopped rosemary
  • 1 Tbsp chopped parsley
  • 2 cloves garlic - minced
  • 3 Tbsp cooking oil
  • Salt as needed
  • 6 toothpicks
  • ¼ cup hazelnuts - toasted
  • 8 ounces fire roasted peppers (Piquillo in a jar)
  • 1 Tbsp smoked paprika
  • 3 Tbsp red wine vinegar
  • ¼ cup extra virgin olive oil
  • 2 ripe avocados
  • 3 Tbsp chopped cilantro
  • 1 lime juiced
  • 2 Tbsp sour cream
  • Water as needed
  • Salt


Preheat grill. Mix shrimp, rosemary, parsley, oil, and garlic. Allow to marinade for ten minutes then skewer using toothpick. In a blender pour peppers, hazelnuts, paprika, and vinegar. Blend on high. While blender is running slowly pour in all the oil. Reserve romesco in the refridgerator. Season with salt to taste. Using the blender again put the avocados, lime juice, sour cream, and cilantro into blender canister. Blend until a smooth creamy adding water until smooth and buttery consistency is obtained. Reserve in refrigerator. Season with salt to taste. Season shrimp with salt and pepper. Grill shrimp over high heat until done about two minutes. While shrimp are cooking, place a tablespoon of avocado butter in the bottom of a small glass. Cover with half the amount of romesco. Dip shrimp skewers into glass and garnish with cilantro stems.



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