Shrimp Romesco

We eat a lot of seafood at our house.  A lot of shrimp in particular.  This is a very flavorful dish.  Great served over grits or with a loaf of crusty bread that you can dip in the sauce.  To make this dish you will need:
2 tablespoons slivered almonds
1 thin slice French bread (about 4x3x1/4 inches)
1 large garlic clove
1 7-ounce jar roasted red peppers, drained
2 tablespoons olive oil
1 tablespoon sherry wine vinegar or red wine vinegar
1/4 teaspoon cayenne pepper
1 pound shrimp, peeled, deveined
1 tablespoon butter
1 tablespoon oil
1.)  Stir almonds in heavy small skillet over medium heat until golden, about 3 minutes. Transfer almonds to processor.
2.)  Place bread in same skillet and cook until lightly toasted, about 1 minute per side. Tear bread into pieces and add to processor.
3.)  With the processor running, drop garlic through the feed tube and process until almonds and garlic are finely chopped. Add red peppers, oil, vinegar and cayenne pepper and process until mixture is the consistency of mayonnaise, scraping down sides of bowl occasionally.
4.)  In the meantime, sauté the shrimp in the butter & oil.  Add the Romesco sauce and heat through.