Cast Iron Pan-Seared Shrimp with Romesco Sauce

Ingredients

• 1/2 slice hearty white sandwich bread, cut into 1/2-inch pieces
• 1/4 cup slivered almonds
• 2 tablespoons extra-virgin olive oil
• 2 garlic cloves, sliced thin
• 1 cup jarred roasted red peppers, rinsed and patted dry
• 1 1/2 tablespoons sherry vinegar
• 1 teaspoon honey
• Salt
• pepper
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon sugar
• Pinch cayenne pepper
• 1 1/2 pounds jumbo shrimp (16 to 20 per pound), peeled and deveined
• 2 tablespoons vegetable oil