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1
In a large, shallow glass or ceramic dish, stir the tequila with the sugar.
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2
Add the shrimp and toss to coat.
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3
Cover and refrigerate for at least 30 minutes.
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4
Preheat the oven to 400.
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5
Put the almonds and hazelnuts in separate pie plates and roast for 8 minutes, or until fragrant.
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6
Transfer the hot hazelnuts to a kitchen towel and rub together to remove the skins.
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7
Let cool, then coarsely chop the hazelnuts and almonds.
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8
Roast the pepper over a gas flame or under the broiler, turning, until charred all over.
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9
Transfer the pepper to a bowl, cover with plastic wrap and steam for 5 minutes.
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10
Peel the pepper and discard the stem and seeds.
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11
Strain any accumulated juices into a bowl.
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12
Coarsely chop the pepper and transfer it to the bowl.
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13
In a food processor, combine the almonds, hazelnuts, roasted pepper, cocoa nibs, tomato, garlic, vinegar, masa harina, lemon juice, salt and crushed red pepper.
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14
Process to a fine paste.
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15
With the machine on, slowly add the olive oil to form a thick sauce.
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16
Scrape the romesco sauce into a bowl and season with salt.
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17
Light a grill.
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18
Season the shrimp with salt and grill over a hot fire for about 2 minutes per side, or until just cooked through.
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19
Serve the shrimp hot, with the romesco sauce alongside for dipping.
