1 large ripe tomato
5 cloves garlic, peeled
2 ñoras or New Mexico dried peppers
1/4 tsp. crushed red pepper (hot or mild, your choice)
1/2 C. water
3 tsp. plus 1 tsp. red wine vinegar
1/2 C. plus 1 tsp. extra-virgin olive oil
1/4-inch slice from a long crusty loaf of bread
10 blanched almonds
Kosher or sea salt
Ground black pepper

1-1/4 lb. medium (31-40 size) or large (26-30 size) shrimp, peeled and deveined

To make the sauce, roast the tomato and garlic in an ungreased roasting pan at 350°F for 30 minutes. Place the dried red peppers in a sauce pan with the water and 3 tsp. vinegar. Bring to a boil, cover, and simmer for 5 minutes. Heat 1 tsp. the oil in a small skillet and fry the bread until golden on both sides. Transfer to a food processor. In the same oil fry the almonds until golden and add to the processor, along with the boiled red peppers, crushed red pepper, garlic and tomato. With the motor running, pour in gradually the remaining 1/2 C. olive oil, plus the remaining vinegar, salt and pepper. Strain through a mesh strainer. Taste for seasoning, adjust as needed, and place in a serving bowl. Set aside. Bring a small amount of water to a boil in a sauce pan, and cook shrimp for 2 minutes until just done. Cool, and serve with the sauce at room temperature. Or combine shrimp and sauce, and serve over pasta or rice.