In a food processor, combine the roasted red peppers, toasted almonds, garlic cloves, sherry vinegar, and smoked paprika.

Pulse the mixture while slowly drizzling in 1/4 cup of the olive oil until a thick, textured sauce forms. Season generously with salt and pepper to taste, then set aside at room temperature.

In a large mixing bowl, toss the prawns with the remaining 1/4 cup of olive oil, a pinch of salt, and a dash of black pepper to coat them evenly.

Preheat a grill pan or heavy cast-iron skillet over high heat until very hot.

Place the prawns in the hot pan in a single layer. Cook for 2-3 minutes per side until they are pink, opaque, and develop nice char marks.

Spread a generous layer of the Romesco sauce onto a serving platter.

Arrange the hot grilled prawns on top of the sauce and garnish with the chopped fresh parsley before serving.