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Romesco Dip

1/4 cup sliced or slivered almonds 1 clove garlic, peeled 2 thick slices French bread, toasted 2 roasted red peppers 1 Tbsp. red wine or balsamic vinegar 1 tsp. paprika 2-6 Tbsp. olive oil (as much as you like - keep it low if you?re trying to cut calories)

Toast almonds and garlic in a small saucepan over medium heat for about 3 minutes, until the almonds are pale golden and fragrant. Transfer to a food processor. Tear the bread into chunks into the food processor. Pulse until the bread and nuts turn to crumbs. Add the red peppers, vinegar and paprika and whiz until well blended. With the motor running, slowly drizzle in the olive oil and process until the mixture has the consistency of thick mayonnaise, scraping down the sides of the bowl. Use to dip cooked, chilled tail-on shrimp, grilled bread or veggies.

This is fantastic served with toasted bread and chilled tail-on shrimp, and makes a healthier alternative to mayo as a sandwich spread.