(adapted from Susan Costner Great Sandwiches by Susan Costner)

Serves 4

8 lg. or jumbo shrimp, peeled, deveined, and butterflied (tails left on)
2 Tbls. good olive oil
4 slices crusty French bread, lightly toasted
Romescu Sauce (see below)
Cilantro sprigs

Over a medium heat, saute shrimp slowly in oil until just pink (not browned), about 5 minutes.

Spread about 1 Tbls. sauce on each toasted slice and top with 2 cooked shrimp.

Garnish with cilantro sprig. Serve warm.

Romescu Sauce:
This sauce is one of the most popular (and yummy) sauces in Spanish cooking. It is typically served alongside grilled fish and shellfish.

1 dried ancho pepper, soaked in warm water for one hour, seeded and minced
1 sm. serrano pepper (1/2-in. long), minced
1 med. tomato, broiled for 5 minutes, peeled, seeded, and coarsely chopped
3 cloves garlic, minced
1/4 c. hazelnuts, roasted for 3-5 minuted at 350 degrees (when cool, rub to remove skins)
1/4 c. blanched, skinless almonds, roasted for 3-5 minutes at 350 degrees.
2 Tbls. minced cilantro
1 sice lightly toasted crusty French bread
1 tsp. sherry vinegar
2-3 Tbls. good olive oil

In a food processor or blender, puree all ingredients except olive oil to a smooth paste. Gradually add oil in a thin stream to make a thick paste.