Grilled Shrimp with Romesco

For Romesco:
8 plum tomatoes (about 1 ? pounds)
4 garlic cloves, unpeeled
? cup water
5 tablespoons red wine vinegar, divided
1/3 teaspoon crushed red pepper
2 ancho chiles
? cup whole blanched almonds
1 slice French bread, torn into small pieces
2 tablespoons water
1 teaspoon salt
2 teaspoons olive oil
? teaspoon paprika
? teaspoon ground black pepper

For shrimp:
2 ? pounds jumbo shrimp, peeled and deveined
3 tablespoons chopped parsley

Heat oven to 350.
Place tomatoes and garlic in shallow roasting pan and bake 30 minutes or until tender. Cool then peel garlic and peel and seed tomatoes.
Combine 1/3 cup water, 3 tablespoons vinegar, crushed red pepper, and chiles in a small saucepan. Bring to boil, cover, reduce heat, and simmer 10 minutes.
Remove from heat and let stand, covered, 30 minutes. Drain and discard stems and seeds from chilies.
Heat a small skillet and toast almonds about two minutes. Remove from pan.
Add bread to pan and cook two minutes until lightly browned, stirring frequently.
Place tomatoes, garlic, chilies, two tablespoons vinegar, almonds, bread, two tablespoons water, salt, oil, paprika and pepper in a small food process and process until smooth.
Prepare broiler.
Thread shrimp onto 12 skewers and cook three minutes on each side.
Sprinkle with parsley and serve with Romesco.