This sauce is so velvety and delicious you will find yourself wanting to try it with other things--do it! It is also very good with scallops and could practically be a soup, too.
Shrimp with Roasted Red Pepper Sauce
About 2 pounds large shrimp, peeled and deveined
4 medium red bell peppers (I've used orange peppers before, it worked well)
2 cups chicken stock (I really like Swanson's Organic stock)
1/2 cup dry white wine
1.5 tsp. chopped fresh basil
2 Tbsp. chilled butter, cut into small pieces
1/4 tsp. sea salt
Thread shrimp onto skewers (I recommend threading onto two skewers, this will keep the shrimp from spinning around when you flip while cooking). Cover and chill.
Preheat broiler. Cut peppers in half lengthwise, discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten them with your hand. Broil 15 minutes or until really blackened. Place peppers in a heavy ziploc bag, seal, and let them stand for 10 minutes. Peel peppers and discard blackened skins.
Place peppers, broth, and wine in a blender, process until very smooth. Combine pepper mixture and basil in a small saucepan. Bring to a gentle boil, cook until reduced to approx. 1.5 cups (5-8 minutes). Reduce to medium-low heat and gradually add pieces of butter, stirring until melted. Cover and keep warm.
Prepare grill or preheat broiler again. Sprinkle the shrimp with sea salt and a little pepper (I like to use white pepper, it is milder), and place on a grill rack or broiler pan coated with a slick of olive oil. Grill 2-3 minutes per side, until opaque and pink.
Add one more piece of butter to the sauce to finish it, then pool some on a plate or in a shallow bowl. Pile the shrimp artfully on top, garnish with shredded basil. Also good with some steamed broccoli thrown in.
Oh, I need to make this again. It is so pretty and really delicious.