Sauté shrimp with head and shell in hot olive oil for about 1 minute on each side, remove and let cool. Then break out (peel) shrimp and remove the intestines.
Cut the onion into strips, deseed the chili peppers and chop finely. Briefly scald the tomatoes, remove the skins, seeds and dice.
Sauté the onions in the remaining olive oil until translucent, add the chili and mix in the diced tomatoes. Add bay leaf and let everything boil down on medium heat for about 4-5 minutes.
Crush almonds, garlic, white bread and parsley in a mortar (or with a blender) and stir into the tomatoes. Season with freshly ground sea salt, sherry vinegar and ground pepper.
Add the shrimp to the sauce and let them sit over low heat for another 5 minutes or so.
Preparation Tip:
The cooking time of the shrimp is about 7 minutes
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