Grilled Shrimp With Cocoa-Nib Romesco Sauce

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2 tablespoons tequila

2 teaspoons sugar

3 dozen large shrimp (about 2 pounds), shelled and deveined

1/4 cup almonds

1/4 cup hazelnuts

1 red bell pepper

1/4 cup cocoa nibs (see Note) or grated unsweetened chocolate

1 medium tomato—halved, seeded and coarsely chopped

2 garlic cloves, minced

1 tablespoon sherry vinegar

2 teaspoons masa harina or fine cornmeal

2 teaspoons fresh lemon juice

1 teaspoon kosher salt

1/2 teaspoon crushed red pepper

1/4 cup extra-virgin olive oil

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