Shrimp Romesco with Baked Sweet Potato & Tomato Cucumber Salad
Wild caught shrimp tossed in Romesco Sauce and grilled. Served with a baked sweet potato and tomato cucumber salad.
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Shrimp, romesco sauce (roasted red pepper, almonds, garlic, vinegar, olive oil, lemon), sweet potato, cucumber, tomato, red onion, vinegar
Vent top and microwave 2-3 minutes until heated to 165ºF or until desired temperature.
(Recommended) Transfer to oven safe dish and heat at 350ºF until 165ºF or until desired temperature.