Prepare the grill for direct cooking over high heat (230°C to 290°C).
Grill the poblano chile peppers over direct high heat, with the lid closed, until blackened and blistered all over, 10 to 12 minutes, turning occasionally. Place the peppers in a bowl and cover with plastic wrap to trap the steam. Let stand for about 10 minutes. Remove and discard the charred skin, stems and seeds. Then coarsely chop the chile peppers.
Grill the poblano chile peppers over high heat, with the lid closed, until blackened and blistered all over, 10 to 12 minutes, turning occasionally. Place the peppers in a bowl and cover with plastic wrap to trap the steam. Let stand for about 10 minutes. Remove and discard the charred skin, stems and seeds. Then coarsely chop the chile peppers.
In the bowl of a food processor combine the poblano peppers and the remaining romesco ingredients, including 60 millilitres of oil and ½ teaspoon of salt. Process until well blended but some texture still remains. Transfer the sauce to a serving bowl.
In a medium bowl whisk 1 tablespoon of oil, ½ teaspoon of salt and the paprika. Add the shrimp and turn to coat in the mixture. Grill the shrimp over direct high heat, with the lid closed, until firm to the touch and just turning opaque in the centre, 2 to 4 minutes, turning once.
In a medium bowl whisk 1 tablespoon of oil, ½ teaspoon of salt and the paprika. Add the shrimp and turn to coat in the mixture. Grill the shrimp over high heat, with the lid closed, until firm to the touch and just turning opaque in the centre, 2 to 4 minutes, turning once.
Related Grill Skills
Peeling and Deveining Shrimp (Tails Left On)
Serve the shrimp warm with the romesco sauce for dipping.
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