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Shrimp Skewers With Romesco Sauce

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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

2 1/4 pounds jumbo shrimp, peeled and deveined

1 teaspoon minced garlic

cooking spray

6 lemon wedges

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