Grilled Shrimp With Romesco Sauce

• 1 cup canned fire-roasted diced tomatoes, drained
• 1/4 cup slivered almonds, toasted
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 2 teaspoons crushed red pepper
• 1 teaspoon ground cumin
• 3/4 teaspoon salt
• 3 garlic cloves, chopped
• 2 (7 1/2-ounce) jars roasted red bell peppers, drained
• 1 (1-ounce) slice gluten-free white bread
• 48 large fresh shrimp (about 3 pounds)
• Cooking spray
• Chopped fresh parsley (optional)

1. Preheat grill to medium-high heat.
2. Place first 10 ingredients in a food processor, and process until smooth.
3. Place shrimp on grill rack coated with cooking spray. Grill shrimp 3 minutes on each side or until done. Garnish with parsley, if desired, and serve with sauce.
4. To get a head start on this appetizer, you can prepare and refrigerate the no-cook sauce the night before. Store it in an airtight container, and then set it out while you grill your shrimp so it can come to room temperature; or, serve the sauce chilled, if you like.

tomatoes, slivered almonds, olive oil, red wine vinegar, red pepper, ground cumin, salt, garlic, red bell peppers, white bread, fresh shrimp, cooking spray, fresh parsley

Taken from www.myrecipes.com/recipe/grilled-shrimp-romesco-sauce (may not work)