Smoked Paprika Romesco Sauce

A Tom DouglasĀ® Recipe

Perfect dip for shrimp or any seafood!

Print Recipe


1/4 cup extra-virgin olive oil
1/2 cup sliced almonds
3 cloves garlic, sliced
3/4 teaspoon ‘Rub with Love’ Smoked Paprika
1 16oz jar roasted red pepper, drained
2 teaspoons sherry vinegar
Salt & pepper to taste


  1. In a skillet heat olive oil over medium. 
  2. Add almonds cook about 3 min-stir often. 
  3. Add garlic, continue stirring and cook approx. 1 min.
  4. Stir in Smoked Paprika cooking another 30 seconds. 
  5. Remove from heat and put contents into blender with red pepper and vinegar.  Blend until almost smooth—add salt & pepper to taste. 
Can be made up to one day ahead—keep refrigerated.

Rub with Love Products Used