Shrimp Romesco


  1. Place shrimp in sauté pan with olive oil and dust with old bay seasoning. Cook until just under done. Then, while they rest they will finish cooking.
  2. Place sauce in a bowl. Add shrimp with tail facing up in sauce.
  3. Shingle crostini around bowl and garnish with parsley.


  • 8 ea Bay Winds® Shrimp, 26/20 tail off
  • 5 ea Heritage Ovens® Bread, Baguette(s), Artisan French
  • 6 oz romesco sauce
  • 2 pinches Peak Fresh Produce Parsley, chopped