1 red pepper, preferably the long, thin skinned romano variety
2 tbsp garlic infused oil
1 fat, fresh red chili
1 large ripe tomato
10 blanched almonds*
3 sprigs parsley
small slice gluten free bread
6 tbsp olive oil
2 tbsp red wine vinegar
400g pack large, cooked, peeled large shrimp/tiger prawns, defrosted if frozen
*Do not exceed - listed as moderate
Prepare ahead - halve the pepper lengthways and remove the seeds and stalk. Line a grill pan with foil and put the pepper halves, skin side up, on the grill pan with the whole chili and tomato.
Grill for 2 minutes, turn the tomato, then grill for a further 2 minutes. Remove the tomato with a large spoon, then peel, quarter and remove the seeds. Then chop the tomato roughly. Continue grilling the pepper and chili for 4-5 minutes, until the pepper and chili skins have blackened.
When cool enough to handle, peel and halve the chili, and scrape out and discard the seeds. Peel the pepper and roughly chop both the pepper and chili. Spread nuts over the foil and grill until toasted. Finely chop the nuts and parsley in a food processor. Tip into a small bowl.
Heat 1 tablespoon of oil in a frying pan, add the pepper, garlic oil and chili and fry for 3 minutes.
Tear up the gluten free bread and add to the pan, turning it in the oil until lightly browned.
Pulse in food processor with the tomatoes, salt, vinegar and oil until roughly chopped. Tip into a bowl. Leave to cool and store in fridge for up to 3 days.
On the day add the nuts and parsley to the sauce and mix. Serve in a small bowl on a plate with the peeled prawns. Supply cocktail sticks for spearing the prawns.