Skewered Shrimp with Romanesco Sauce

Ingredients

• 16 shrimp
• 500 g small sea bass medallions (16 small sea bass medallions)
• 2 EL oil
• 2 EL lemon juice
• 1 sprig oregano (fresh)
• Salt
• Pepper
• 2 flesh tomatoes
• 50 g ground almonds
• 100 ml olive oil
• 2 EL breadcrumbs
• 2 Garlic cloves
• 1 TL salt
• 2 dried paprika peppers (in oil)
• 1 pinch chili flakes
• 2 EL vinegar

Instructions

1. 1.

   Thread the shrimp alternately with the medallions onto 8 skewers. Season with salt and pepper, drizzle with oil and lemon juice. For the sauce, peel the tomatoes, combine them with the remaining ingredients in a blender, puree finely, season with salt and pepper.

2. 2.

   Grill the skewers on a hot grill for 2-4 minutes, turning occasionally, then serve sprinkled with oregano alongside the sauce.