Grilled Shrimp with Romesco Sauce

INGREDIENTS

1/2 cup

slivered almonds, toasted

16 oz

roasted red peppers, drained

2 tbsp

olive oil

2 tbsp

red wine vinegar

1/2

of a lemon, juiced

2 tsp

smoked paprika

1 clove

garlic

1/4 cup

flat leaf parsley

Kosher salt and fresh ground black pepper

1 lb

extra large shrimp (16-20 per pound), peeled and deveined, tail on

Olive oil, kosher salt and fresh ground black pepper