Step 2

Keep broiling the pepper, chili and garlic for 4 to 5 minutes, until the pepper and chili skins are blackened and the garlic is starting to soften. Once cool, peel and halve the chili and scrape out the seeds. Peel the pepper and roughly chop both.

Step 3

Spread the nuts on the foil and broil them for 1 to 2 minutes, watching closely, until toasted. Finely chop the nuts and parsley in a food processor and tip them into a bowl.

Step 4

Heat 3 tbsp of the olive oil in a skillet over medium heat. Add the pepper, garlic and chili and fry for 3 minutes, then add the torn bread and turn it in the oil until lightly browned.

Step 5

Pulse the bread and pepper mixture in a food processor with the chopped tomatoes, salt, red wine vinegar and remaining oil until roughly combined. Tip into a bowl. Store in the fridge for up to 3 days.

Step 6

On the day of serving, stir the toasted nuts and parsley into the sauce. Serve it in a small bowl alongside the cooked shrimp, with toothpicks for spearing.