Grilled Garlic Shrimp with Romesco Sauce

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2 pounds shrimp (16/20), peeled and deveined, tails on

3 tablespoons olive oil

2 teaspoons sugar

1 teaspoon pimenton (smoked Spanish paprika)

1 teaspoon kosher salt

3 cloves garlic, grated

1 lemon, zested

Romesco Sauce, for serving, recipe follows

Romesco Sauce:

1/4 cup marcona almonds, toasted

1 (12-ounce) jar roasted red peppers, drained

3 tablespoons olive oil

2 tablespoons sherry vinegar

1/4 teaspoon cayenne pepper

1 slice white bread (about 1-inch thick), crusts removed, toasted and torn into pieces

1 large clove garlic, grated

Kosher salt and freshly cracked black pepper