INGREDIENTS:1 ¼ cups Blue Diamond® Blanched Sliced Almonds
4 garlic cloves, minced
7 oz. jar roasted peppers
½ cup olive oil
2 slices bread, toasted
1 lb. fresh tomatoes, peeled, seeded and diced
1 ½ Tbsp. sherry vinegar
½ tsp. cayenne pepper (optional)
to taste, salt and pepper
4 lbs. shrimp (16/20 count), peeled and deveined DIRECTIONS:Toast almonds lightly and place 1 cup in a food processor. Reserve ¼ cup for garnish. Saute garlic in oil until golden.

To make Almondina Sauce, place toast, oil, garlic, peppers, tomatoes, sherry vinegar and cayenne pepper in processor with almonds. Process until smooth and season with salt and pepper. Brush peeled and deveined shrimp with oil and thread onto skewers. Grill over high heat 2-3 minutes per side. Plate shrimp and spoon Almondina Sauce over top. Garnish with toasted almonds. SERVINGS:24 servings From: PHOTO CREDIT:Photo Credit: BLUE DIAMOND GROWERS