• Put the Ancho Chile’s in a small microwavable bowl. Heat one cup of water in the microwave for 3 minutes, then add the hot water to the Chile's. Allow Chile's too steep until they soften, about 5 minutes.
• From there, toast the bread. Next, bring a pan to med-high heat. Add 2-3 tablespoons of Olive Oil then add your 1 inch cubed bread.

  Toast for about 5 minutes, what you are looking for is that nice toasted crisp on the outside. Using a slotted spoon, transfer the toasted bread cubes to a plate and let cool.
• After the 5-minute timer is up, drain the Ancho Chiles, reserving ½ cup of the soaking liquid. Using a sharp paring knife, slit Chile's and remove the seeds. Transfer the Chile's to a food processor.

  Add the reserved Chile-soaking liquid and all ingredients for the sauce and process until pure. Strain the Chile purée through a fine sieve(strainer) for silky consistency.
• Note: Brining is optional but recommended for enhancing flavor and moisture.

  Ingredients for Brine:

  Water

  Salt

  Sugar

  Onion powder

  Garlic powder

  Optional: Old Bay seasoning

Shrimp Brining Instructions:

• Step 1: Create the Brine

  In a large pot, bring water to a boil.Stir in equal parts of salt and sugar until fully dissolved.For added flavor, incorporate your preferred seasonings, such as a sprinkle of Old Bay, onion powder, and garlic powder.
• Step 2: Cool the Brine

  After the seasonings have simmered for 5 minutes, remove the pot from heat.To quickly cool the brine, pour it into a large bowl set over another bowl filled with ice. This method, known as an ice bath, will shock the brine, locking in the flavors.
• Step 3: Brine the Shrimp

  Submerge the cleaned shrimp into the cooled brine.Place the bowl in the refrigerator and let the shrimp brine for at least 15 minutes.

Cooking the Shrimp

• Next, take your cleaned Shrimp and saute in a pan over medium-high heat with 2-3 tablespoons of Olive Oil /Or Grapeseed oil. From there you’ll be looking for the Shrimp to start turning pink around the edges.

  At that point, wait another minute or so, depending on how many Shrimp you're cooking. Then turn the Shrimp and continue cooking till all your Shrimp are a nice pink color. Remove from pan and place on a paper towel to drain.
• (Chef Tip: place your oven on a low temp and add your plates while bringing everything together). Top your Quinoa with the Shrimp, add a little extra Romesco sauce on top, and garnish with a green herb you enjoy like parsley or basil.

Serving - in a saucepan, warm your romesco sauce to serving temperature. Remember, this is a non-cooked sauce to keep the vibrant flavor. Add your warm shrimp to the romesco sauce to coat all over. Add your fluffy quinoa to a warmed plate (follow instructions on quinoa package or watch our how-to video in the post above)