1. Preheat oven to 375°. On rimmed baking pan, toss shrimp, 1 1/2 tablespoons oil, 1/4 teaspoon salt and 1/8 teaspoon pepper; spread in single layer. Bake shrimp 6 minutes or until internal temperature reaches 145° and shrimp turn opaque throughout.

2. In blender, purée peppers, almonds, vinegar and remaining 1/2 tablespoon oil until small chunks remain. Add 2 naan to blender with pepper mixture; let stand 5 minutes. Purée pepper mixture until smooth. Makes about 1/2 cup.

3. To build canapés, arrange remaining 24 naan on serving platter; top each with 1/2 teaspoon romesco sauce and 1 shrimp. Garnish canapés with parsley, if desired.

4. Chef tips: Shrimp and romesco sauce can be prepared, covered and refrigerated up to 3 days in advance. For a gluten-free alternative, toss cooked shrimp and romesco sauce, thread shrimp on cocktail skewers and sprinkle with parsley, if desired. Serve leftover romesco sauce over chicken or with pasta.

• 4 g Total fat
• 0 g Saturated fat
• 57 mg Cholesterol
• 199 mg Sodium
• 5 g Carbohydrates
• 0 g Fiber
• 0 g Sugars
• 0 g Added sugars
• 8 g Protein