1 clove fresh garlic

Finely chopped parsley, for garnish

Romesco Sauce (recipe below)

1. If using bamboo skewers, soak them in cold water for at least 1 hour. This will prevent them from burning when grilled.

2. Thread the shrimp on individual skewers (4 to 5) on each skewer.

3. Prepare grill for medium-hot grilling. You can use charcoal, wood or gas. Brush shrimp with a light coating of olive oil, season with salt and pepper. Grill over hot part of fire until cooked through, about 3 minutes per side. Cool and slice the shrimp in half so there are two halves for each shrimp. Set aside.

4. Brush bread slices liberally with olive oil. Place the bread on the grill and grill each side just until marks of the grill appear, about 2 minutes per side. Some minimal charring is desirable, and most of the bread should be toasted golden and crispy. Remove from grill and place on a serving platter. Immediately rub the bread all over with whole garlic clove.

5. Liberally spread bread with romesco sauce; arrange a few shrimp on top of Romesco sauce. Garnish with parsley and enjoy.

Romesco Sauce

Makes about 1 1/2 cups.

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