Ingredients:
2 T. almonds (We use marcona.)
1 slice heavy white sandwich bread torn into pieces
1 cup drained jarred roasted red peppers
3 T Coeur d’Olives Garlic-Infused Extra Virgin Olive Oil
salt and cayenne pepper
2 T chopped fresh parsley
1 1/2 lbs. extra large shrimp, peeled and deveined

Pulse almonds in food processor until roughly chopped. Add the bread and 1 T of the garlic oil. Transfer to bowl.  Add the peppers, another T of the garlic oil, a dash of salt and pepper and pulse until smooth. Transfer to a bowl.

In a skillet, add a T of garlic oil and heat to medium high. Add bread crumb mixture and cook, stirring until golden brown, about 5 minutes.  Transfer to medium bowl and stir in parsley.

Pat shrimp dry and season with salt and pepper. Heat 1 T garlic oil in skillet over medium high heat until smoking. Add shrimp and cook until lightly browned, about 1 minute per side. Transfer to plate and sprinkle with bread crumbs. Serve with sauce.