Andalusian Lamb & Shrimp Skillet with Romesco-Style Almond Sauce

Instructions

1. 01

   Heat a small dry skillet over medium heat. Toast the almonds 3 minutes, shaking the pan, until fragrant. Transfer to a small bowl.

2. 02

   In the same skillet, char the tomato halves cut-side down for 4 minutes until blackened in spots. Add the garlic cloves for the last 90 seconds, turning once. Transfer everything to the almonds.

3. 03

   Once cool enough to handle, transfer the almonds, charred tomato, garlic, roasted red pepper, smoked paprika, sherry vinegar, half the salt, and 1 tbsp olive oil to a small food processor (or chop very fine on a board, then mash with a fork). Pulse to a coarse paste. Set aside.

4. 04

   Pat the lamb medallions dry. Season with the remaining salt and the black pepper.

5. 05

   Heat the remaining olive oil in the skillet over medium-high heat. Sear the lamb 90 seconds per side, then transfer to a plate.

6. 06

   Add the shrimp to the same skillet. Cook 90 seconds per side until pink and just opaque.

7. 07

   Plate the lamb and shrimp side by side. Spoon the romesco-style sauce over the top. Finish with parsley.