shrimp romesco variation

i tried a recipe from the zuni cafe cookbook for tonights dinner. i bought the cookbook this winter and was eager to try another recipe from it. the first one i tried was the red onion pickle recipe. i made this when i worked at bistro 7 1/4 when i worked there a few years ago. it is finicky but definitely worth the trouble. i showed this recipe to my sister last summer and she loved it. so much so that she has passed it on to friends. i made the shrimp in romesco sauce with wilted spinach. i started by making the romesco base. a combination of almond, pistachio, ancho chili, garlic, focaccia fried in olive oil, roasted tomato, canned plum tomato, spanish paprika and
balsamic vinegar and sherry is ground/pureed in a food processor then spread on a baking sheet and baked in a hot oven till lightly browned. i then combined equal parts of romesco base and chicken stock with a splash of white wine and heated gently till the sauce thickened. i then added salt to taste.meantime i saute diced onion and minced garlic in olive oil till the onion were translucent. i then added the sauce and the shrimp cooking till the shrimp was just cooked and still crunchy/firm. in a seperate pan i heated more olive oil and then added the spinach, turning with tongs till all the spinach was nicely wilted. i added the spinach to the shrimp and dinner was ready. i served rice, steamed asparagus, brocolli and cauliflower and a green salad with the shrimp romesco. for dessert i served the butterscotch chocolate swirl cheesecake.