Grilled Shellfish with Romesco Sauce

Ingredients

• 2 tablespoons blanched almonds and toasted
• 2 tablespoons cooking sherry dry
• 1 teaspoon olive oil extravirgin
• 2 teaspoons olive oil extravirgin divided
• 1 tablespoon flat-leaf parsley fresh chopped
• 1  garlic clove minced
• 3  garlic cloves minced
• 1 teaspoon hungarian paprika sweet
• 1  jalapeno minced seeded
• 1.5 pounds shrimp deveined peeled
• 2 tablespoons juice of lemon fresh
• 2 pounds littleneck clams scrubbed
• 2 pounds mussels scrubbed
• 0.5 pound plum tomatoes peeled seeded chopped
• 1  bell pepper red
• 0.5 teaspoon salt 
• 3 tablespoons water 
• 3 ounce bread white
• 2 tablespoons citrus champagne vinegar 

Equipment

• food processor
• frying pan
• baking sheet
• oven
• grill
• aluminum foil
• broiler
• ziploc bags
• skewers

Directions

1. Preheat broiler.
2. To prepare sauce, place bread directly onto oven rack. Broil 2 minutes on one side or until toasted; remove from oven and cut into cubes.
3. Cut bell pepper in half lengthwise; discard seeds and membranes.
4. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened.
5. Place in a zip-top plastic bag; seal.
6. Let stand 15 minutes. Peel and chop.
7. Heat 1 teaspoon oil in a large nonstick skillet over medium heat.
8. Add 3 garlic cloves; cook 2 minutes, stirring occasionally.
9. Add paprika, tomatoes, and jalapeo; cook 2 minutes, stirring occasionally.
10. Add sherry; cover, reduce heat, and simmer 10 minutes.
11. Remove from heat; stir in bread.
12. Place bread mixture, bell pepper, remaining 1 teaspoon oil, almonds, and next 4 ingredients (through salt) in a food processor; process until smooth.
13. Prepare grill.
14. To prepare shellfish, combine parsley, 1 teaspoon oil, shrimp, and 1 garlic clove in a large zip-top plastic bag. Seal and refrigerate for 30 minutes. Thread 4 shrimp onto each of 6 (8-inch) skewers.
15. Place skewers on grill rack coated with cooking spray; grill 4 minutes on each side or until done.
16. Remove from grill.
17. Place clams and mussels directly onto grill rack; grill 10 minutes or until shells open. Discard any unopened shells.
18. Serve shellfish with sauce.