Shrimp in Romesco Sauce

Romesco Sauce:
2 medium ripe tomatoes
8 cloves garlic, peeled
1 dried (New Mexico) large sweet red pepper seeded
1 dried red chili
1/2 cup water
2 tbsp red wine vinegar
1/4 cup Aguardiente or Grappa (Spanish liqueur or its Italian equivalent)
3/4 cup extra virgin olive oil
2 slices of French style bread, about 1/4 inch thick
12 blanched whole almonds
salt & pepper to taste

Shrimp:
1 1/2 lbs large shrimp shelled, de-veined and wiped dry (reserve shells)
3 large cloves garlic, sliced
2 tbs extra virgin olive oil
2 tbs chopped Italian parsley
salt and pepper

Prepare Romesco Sauce:
Preheat oven to 350°. Roast tomatoes and garlic 30 min.

Combine water, dried pepper, chile and vinegar in a sauce pan and bring to a boil. Lower heat and simmer 5 minutes.

Heat 2 tbs oil in in frying pan, sauté bread slices until golden, remove from pan. Sauté almonds until golden, cool.

In food processor, process almonds and bread, then add tomato, garlic and chile pepper mixture. Pour in Grappa. Then add remaining olive oil through feeder tube in a thin stream while processor is running. Salt and pepper to taste.
Makes About 1 1/3 cups sauce.

Prepare Shrimp:
In large sauté pan over medium-high heat, heat olive oil and garlic until slightly colored. Add shrimp, stirring constantly until pink and just cooked. Salt and Perrer to taste. Arrange shrimp around a bowl filled with romesco sauce. Sprinkle with parsley.

Serves 10.