Combine in a food processor and whip until smooth & light.
Saute almonds in olive oil over medium heat for 3 minutes, add garlic, paprika, tomato paste, and roasted peppers. Simmer 5 minutes. Cool slightly then blend in a food processor.
Combine all ingredients and grill shrimp 2 minutes per side - or pan-sear or broil.
Plate and Assemble
Plate herb spread, romesco sauce, and grilled shrimp on a serving platter or in individual bowls. Serve with Wellington crackers. On a Wellington Cracker spread on some herb mixture, then a spoonful of romesco sauce, then a grilled shrimp and a sprig of fresh herb for garnish.