2 poblano chile peppers, about 8 ounces total
½ cup lightly packed fresh cilantro sprigs
¼ cup sliced almonds, toasted
1 small jalapeño chile pepper, seeded and chopped
1 tablespoon fresh lemon juice
1 medium garlic clove
¼ teaspoon freshly ground black pepper
Extra-virgin olive oil
1 teaspoon smoked paprika
1 pound large shrimp (21/30 count), peeled and deveined, tails left on, patted dry
Prepare the grill for direct cooking over high heat (450° to 550°F). Grill the poblano chiles over direct high heat, with the lid closed, until blackened and blistered all over, 10 to 12 minutes, turning occasionally. Place the peppers in a bowl and cover with plastic wrap to trap the steam. Let stand for about 10 minutes. Remove and discard the charred skin, stems, and seeds, and then coarsely chop the chiles.
In the bowl of a food processor combine the poblanos and the remaining romesco ingredients, including ¼ cup oil and ½ teaspoon salt, and process until well blended but some texture still remains. Transfer the sauce to a serving bowl.
In a medium bowl whisk 1 tablespoon oil, ½ teaspoon salt, and the paprika. Add the shrimp and turn to coat in the mixture. Grill the shrimp over direct high heat, with the lid closed, until firm to the touch and just turning opaque in the center, 2 to 4 minutes, turning once.
Serve the shrimp warm with the romesco sauce for dipping.