Grilled Shrimp Skewers with Romesco

Ingredients

• 2  ancho chiles 
• 0.3 teaspoon pepper black freshly ground
• 0.3 cup blanched almonds and whole
• 0.3 teaspoon pepper red crushed
• 1 ounce bread white french firm
• 4  garlic cloves unpeeled
• 2.3 pounds shrimp deveined peeled
• 2 teaspoons olive oil 
• 0.8 teaspoon paprika 
• 1.3 pounds plum tomatoes 
• 5 tablespoons red wine vinegar divided
• 1 teaspoon salt 
• 0.5 cup water 
• 2 tablespoons water 

Equipment

• food processor
• frying pan
• sauce pan
• oven
• roasting pan
• grill
• broiler
• skewers
• broiler pan

Directions

1. Preheat oven to 35
2. To prepare romesco, place tomatoes and garlic in a shallow roasting pan coated with cooking spray.
3. Bake at 350 for 30 minutes or until tender. Cool. Peel and seed tomatoes; peel garlic.
4. Combine 1/2 cup water, 3 tablespoons vinegar, crushed red pepper, and chiles in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes.
5. Remove from heat.
6. Let stand, covered, 30 minutes.
7. Drain. Discard stems and seeds from chiles.
8. Heat a small skillet coated with cooking spray over medium-high heat.
9. Add almonds; cook 2 minutes or until lightly browned, stirring frequently.
10. Remove from pan.
11. Add bread to pan; cook 2 minutes or until lightly browned, stirring frequently.
12. Place tomatoes, garlic, chiles, 2 tablespoons vinegar, almonds, bread, 2 tablespoons water, salt, oil, paprika, and pepper in a food processor; process mixture until smooth.
13. Prepare grill or broiler.
14. Thread the shrimp onto 12 (8-inch) skewers.
15. Place skewers on grill rack or broiler pan coated with cooking spray, and cook 3 minutes on each side or until shrimp are done.
16. Sprinkle shrimp with parsley, if desired.
17. Serve with romesco.