Golden, garlicky shrimp sautéed in olive oil, fresh lemon, and herbs, served over a generous swirl of MOB Spanish Tahini Romesco Sauce. Paired with warm, grilled bread for dipping, this Spanish-inspired dish is bursting with smoky, savory, and bright Mediterranean flavors. An elegant appetizer that's ready in just 20 minutes and perfect for holiday entertaining!

Ingredients

For the garlic shrimp

• 1½ lbs jumbo shrimp, peeled and deveined, tails on

• 3 tbsp extra virgin olive oil

• 4 cloves garlic, finely minced

• 1 tsp smoked paprika

• ½ tsp kosher salt

• ¼ tsp freshly cracked black pepper

• 1 tbsp fresh lemon juice

• 1 tsp fresh lemon zest

• 2 tbsp fresh flat-leaf parsley, finely chopped

• Pinch of red pepper flakes (optional)

For the Romesco & grilled bread

• ¾ cup MOB Spanish Tahini Romesco Sauce

• 1 baguette, sliced diagonally

• 2 tbsp extra virgin olive oil

• 1 garlic clove, peeled and halved

• Fresh lemon wedges, for serving

• Extra parsley, for garnish

Instructions

1. Prepare the shrimp. Pat the shrimp completely dry with paper towels. Season with smoked paprika, salt, and black pepper. Drying the shrimp helps them develop a beautiful golden sear.

2. Prepare the grilled bread. Brush baguette slices lightly with olive oil. Grill on a grill pan or toast in a skillet over medium-high heat for 1–2 minutes per side, until golden with crisp edges. Rub the warm bread with the cut side of a garlic clove. Set aside.

3. Sear the shrimp. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add shrimp in a single layer, working in batches if necessary. Cook for approximately 2 minutes per side, until pink, opaque, and lightly golden. Shrimp should reach an internal temperature of 145°F. Transfer to a plate.

4. Make the garlic oil. Reduce heat to medium-low. Add the remaining tablespoon of olive oil and minced garlic to the skillet. Sauté for 30–60 seconds until fragrant, being careful not to burn the garlic.

5. Finish the shrimp. Return the shrimp to the skillet. Add fresh lemon juice, lemon zest, parsley, and optional red pepper flakes. Toss gently to coat in the fragrant garlic oil, then remove from heat.

6. Add the MOB! Spoon MOB Spanish Tahini Romesco Sauce onto a large serving platter. Using the back of a spoon, spread it into a generous swirl.

7. Plate and garnish. Arrange the warm garlic shrimp over the Romesco. Spoon any remaining garlic and lemon oil from the skillet over the shrimp. Garnish with fresh parsley and lemon wedges.

8. Serve immediately. Arrange grilled bread alongside the shrimp for scooping up every last bit of the smoky Romesco and garlic oil.

Chef's Tips

• For perfectly cooked shrimp: Use jumbo shrimp (16–20 count per pound) and avoid overcrowding the skillet. Cook in batches for the best sear.

• Keep the Romesco fresh: Serve MOB Romesco at room temperature rather than heating it. The warm shrimp and garlic oil will gently warm the sauce while preserving its bright, smoky flavor.

• Make it gluten-free: Serve with grilled gluten-free baguette slices or roasted potatoes.

• For holiday entertaining: Prepare the grilled bread and Romesco platter ahead of time. Sauté the shrimp just before guests arrive.

• Add a Spanish tapas twist: Finish with a pinch of smoked paprika and serve in a shallow ceramic dish with plenty of crusty bread.

Why It Works

MOB Spanish Tahini Romesco combines roasted red peppers, smoky paprika, creamy tahini, and tangy sherry vinegar. Its rich, savory flavor beautifully complements the sweetness of jumbo shrimp, while fresh garlic and lemon bring brightness to every bite.

Garlicky shrimp. Smoky Romesco. One unforgettable appetizer.

Clean Ingredients. BIG Flavor. No Compromises.

MAKE IT MOB!