Shrimp Skewers with Romesco Sauce

Ingredients

• Romesco Sauce:
• 3 tablespoons slivered almonds, toasted
• 2 tablespoons chopped hazelnuts, toasted
• 1/4 teaspoon salt
• 1 (1-ounce) slice French bread, toasted
• 1 garlic clove, crushed
• 1 cup chopped plum tomato
• 1 tablespoon red wine vinegar
• 1 teaspoon extra-virgin olive oil
• 1/2 teaspoon paprika
• 1/4 teaspoon crushed red pepper
• 1/4 teaspoon black pepper
• 1 (7-ounce) bottle roasted red bell peppers, drained
• 3 tablespoons chopped fresh flat-leaf parsley
• Shrimp:
• 2 1/4 pounds jumbo shrimp, peeled and deveined
• 1 teaspoon minced garlic
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Cooking spray
• 6 lemon wedges

Preparation

1. To prepare romesco, place first 5 ingredients in a food processor; process until finely ground. Add tomato and next 6 ingredients (tomato through bell peppers); process until smooth. Transfer to a bowl; stir in parsley.
2. Prepare grill or broiler.
3. To prepare shrimp, combine shrimp, garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; toss to coat. Thread shrimp onto 6 (8-inch) skewers. Place skewers on grill rack or broiler pan coated with cooking spray; cook 3 minutes on each side or until shrimp are done. Serve shrimp with sauce and lemon wedges.