Romesco shrimp with roasted vegetables

Instructions

1. 01

   Heat the oven to 425°F with a rack in the upper third. Coat a large rimmed sheet pan with 1 tablespoon olive oil.

2. 02

   Combine 1/2 cup roasted red peppers, drained, 1/3 cup toasted almonds, 1 tablespoon sherry vinegar into a smooth sauce. Pat 1 1/4 pounds peeled and deveined large shrimp dry, then season with half of 1 teaspoon kosher salt and black pepper. Toss 2 zucchini, cut into half-moons and 10 ounces green beans, trimmed with the remaining 1 tablespoon olive oil, the remaining salt, and pepper on the pan. Add the seasoned main ingredient without crowding.

3. 03

   Roast, turning the vegetables once, until the shrimp are opaque, curled, and reach 145°F. Spoon a little sauce over the main ingredient after it leaves the oven; rest meat or fish for 3 minutes when applicable.

4. 04

   Cook 1 1/2 cups whole-wheat couscous according to package directions. Keep warm, fluffing or separating it before serving. Divide the base among four plates, add the roasted main and vegetables, and spoon over the remaining sauce. Finish Romesco shrimp with roasted vegetables with 1/2 cup fresh parsley leaves.