Step 1

For the piquillo pepper sauce:

Step 2

Combine all the ingredients in a food processor and process until smooth. Hold at room temperature until needed. Sauce can be made in advance and refrigerated in an airtight container for up to 2 days.

Step 3

For the shrimp:

Step 4

Combine all ingredients, except for the shrimp, in a large bowl.

Step 5

Add the shrimp and cover. Place in the refrigerator and allow to marinate for a minimum of 4 hours or overnight.

Step 6

Heat a large, heavy-bottomed pot over medium heat. Add enough olive oil to cover the bottom of the pan, about 1½ tablespoons, depending on the size of your pan.

Step 7

Remove the shrimp from the marinade. Carefully place in the pan so the oil does not splatter. Arrange shrimp in a single layer with space between each one. Cook for 2 minutes on each side. Cook in batches if your pan is not large enough to hold all the shrimp at once.

Step 8

To serve:

Step 9

Drizzle the piquillo pepper sauce decoratively on your serving plate.

Step 10

Place the cooked shrimp on the plate and finish with lime zest and juice.

Step 11

Trim the root end of the scallion stalks. Thinly slice the trimmed scallion on the bias.

Step 12

Sprinkle the sliced scallion and toasted sesame seeds over the top of the shrimp. Top with the cilantro leaves.