Smoky Spanish Style Shrimp Burgers

Ingredients:

2(15×6-1/2 x3/8 inch) cedar grilling planks
8 honey wheat English muffins, split(preferably Bay’s English Muffins)
2 medium red bell peppers, halved, seeded and cored
1/2 cup slivered almonds
2 tablespoons clam juice
1 tablespoon tomato paste
1 tablespoon sherry vinegar
2 teaspoons minced garlic
2 teaspoons Spanish paprika
1 teaspoon sea salt
1/3 cup plus 2 teaspoons extra virgin olive oil
1 large egg
1/3 cup minced red onion
1/4 cup drained finely chopped pimento stuffed green olives
1-3/4 pound large shrimp, peeled, deviened then finely chopped
1 cup shredded Manchego cheese
6 red leaf lettuce leaves

Instructions:

Immerse and soak grilling planks in water 1 hour; drain.
Meanwhile heat a standard outdoor grill to medium-high.
Place 2 English muffins in food processor and pulse until breadcrumbs form, set aside in a small bowl.
Roast bell peppers skin side down on grill rack until skin is charred, place in a small bowl and cover with plastic wrap. Let peppers stand for 10 minutes then scrape off charred skin, transfer peppers to food processor. While peppers are roasting toast the almonds by placing almonds on a medium piece of foil with the edges rolled up to form a rim, place on grill rack and shake often until almonds are golden all over about 6 minutes then transfer to same food processor. Add the clam juice, tomato paste, vinegar, garlic, paprika ,1/2 teaspoon salt and 1/3 cup reserved breadcrumbs to the food processor puree until smooth, scrape down sides with rubber spatula and slowly stream in 1/3 cup of the olive oil with machine running; set mixture aside. Maintain a medium-high heated grill.
In a large bowl whisk egg, onion, olives and remaining salt. Gently fold in chopped shrimp and 1/2 cup reserved breadcrumbs. Divide shrimp mixture into 6 portions then form into patties. Place on large plate and keep chilled.
Place grilling planks on hot grill rack until cedar begins to smoke about 10 minutes, turn over then brush each charred side with the reamaining 2 teaspoons of oil. Gently lay 3 patties onto each plank and cover with lid. Grill 4 minutes, turn over patties and grill 4 minutes more with lid closed. Sprinkle cheese over each and continue grilling until cheese melts about 2 minutes more. Also at this time toast cut side of the 6 remaining English muffins on edge of grill rack.
To serve spread 1 tablespoon of the bell pepper mixture on cut sides of muffin halves next place a shrimp patties on each of 6 muffin halves cheese side up top with lettuce leaf and add the other 6 muffins halves.