Spanish Shrimp Pintxos

Preparation

1. For the pesto, cook the bell pepper over medium-low heat. Then, using a mortar and pestle, crush it with the dried tomatoes and gradually add Parmesan, almonds, the garlic clove and olive oil.
2. In a frying pan, sauté shrimp in a little olive oil with paprika and garlic powder until they turn orange.
3. For the reduction, mix wine, white vinegar and brown sugar in a saucepan over medium heat. When it begins to boil, reduce the heat to low and stir occasionally until it thickens. Then remove from heat and let cool.
4. To prepare the Pintxos, cut the bread into small slices and toast them. Top each slice with some pesto and a shrimp.
5. Garnish with cherry tomatoes, parsley or whatever you prefer. Finally, have fun adding the reduction on top of all Pintxos.
6. Serve on your Ziruma Cutting Board and share with your loved ones. Enjoy!