Serious Eats - seriouseats.com

Thomas Keller

Porterhouse, especially @ Peter Luger's... I broke my 3 yr vegetarianism there a number of years ago and never looked back :)

I think I romesco sauce works really well:

For the romesco:
1/2 medium tomato
2 garlic cloves, peeled
2 slices crusty bread (about 2 ounces)
1/4 cup whole raw almonds
1 (7.25-ounce) jar roasted red peppers, drained (about 1 cup)
2 tablespoons red wine vinegar
1/4 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon smoked paprika

For the shrimp:
24 large shrimp, peeled and deveined, tails left on (about 1 pound)
3 tablespoons olive oil

INSTRUCTIONS
For the romesco: Heat oven to 450°F and arrange rack in middle.
Arrange tomato, garlic, bread, and almonds on a rimmed baking sheet and roast until bread and almonds are lightly toasted, about 10 to 15 minutes.
Transfer ingredients to a food processor or blender, and pulse to coarsely chop. Add roasted peppers, vinegar, olive oil, salt, and paprika and pulse again until well combined and relatively smooth.