1 cup fried and salted Marcona Almonds
1 cup drained PEPPADEW® Peppers
1 cup drained Piquillo Peppers
4 ounces olive oil
2 ounces sherry vinegar
12 jumbo Gulf shrimp, peeled and deveined
Combine almonds and PEPPADEW® and Piquillo peppers in a food processor and pulse until coarsely combined. Separately, whisk together oil and vinegar. Add to pepper mixture and pulse. Add more vinegar to taste. Season shrimp with salt and pepper. Saute over medium high heat, flipping once and cooking for two minutes on each side. Spread shrimp over sauce.