Grilled Shrimp With Romesco Sauce

By Sunset
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1 dried New Mexico or California chile, stemmed and seeded

1 Roma tomato (4 oz.), rinsed and cored

About 1 1/2 teaspoons olive oil

Salt and pepper

2 tablespoons sliced garlic

3/4 cup drained canned roasted red peppers

2 tablespoons toasted almonds (see notes)

1 tablespoon sherry vinegar

1 tablespoon chopped Italian parsley

1 pound (26 to 30 per lb.) peeled, deveined shrimp

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