Grilled Shrimp with Romesco Sauce

Ingredients

• 2 tablespoons almonds toasted (see notes)
• 1  pepper flakes dried stemmed seeded
• 2 tablespoons garlic sliced
• 1.5 teaspoons olive oil 
• 1 tablespoon flat parsley italian chopped
• 0.8 cup roasted peppers red canned drained
• 4 oz roma tomatoes cored rinsed
• 4 servings salt and pepper 
• 1 tablespoon sherry vinegar 

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• oven
• blender
• grill
• metal skewers

Directions

1. In a bowl, soak chile in 1 cup boiling water until soft, 20 minutes.
2. Drain.
3. Slice tomato in half lengthwise; remove seeds.
4. Drizzle about 1/2 teaspoon olive oil over cut sides; sprinkle lightly with salt and pepper.
5. Place tomato halves on a baking sheet, cut sides up, and bake in a 400 oven until browned and soft, about 20 minutes.
6. Pour 1 teaspoon olive oil into an 8- to 10-inch frying pan over medium heat.
7. Add garlic and stir often until lightly browned, about 5 minutes.
8. In a food processor or blender, combine chile, tomato, garlic, peppers, almonds, vinegar, and parsley. Whirl until well blended.
9. Add salt and pepper to taste.
10. Pour into a bowl.
11. Rinse shrimp and pat dry. Thread onto four metal skewers (10 to 14 in.).
12. Brush with olive oil; sprinkle with salt and pepper.
13. Place shrimp on a barbecue grill over a solid bed of medium-hot coals or medium heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill. Cook shrimp, turning once, until opaque but still moist-looking in center of thickest part (cut to test), 3 to 6 minutes total.
14. Serve with romesco sauce.