Preparation

• Position a rack in the center of the oven, and heat the oven to 425°F. Line a large rimmed baking sheet with foil. Put the peppers on one side of the baking sheet and the tomatoes cored side down on the opposite side. Trim off the top of the garlic bulb to expose the cloves. Put the garlic in the center of a medium-size sheet of foil. Drizzle 1/2 Tbs. of the oil over the garlic, and top with a generous pinch of salt and a few grinds of black pepper. Wrap the garlic in the foil, and transfer to the baking sheet. Roast, turning the peppers occasionally, until the pepper skins are blackened on all sides, the tomato skins are puffed, cracked, and charred, and the garlic is tender, removing the vegetables from the oven as they become done, about 25 minutes for the tomatoes and 45 minutes for the peppers and garlic.
• When cool enough to handle, remove the skin and seeds from the peppers and the skin from the tomatoes. Coarsely chop the peppers and tomatoes, and add to the bowl of a food processor with the ciabatta, hazelnuts, vinegar, chipotles and sauce, 2 Tbs. of the oil, and 2 tsp. salt. Squeeze the garlic cloves into the processor bowl. Pulse several times, then process until smooth. Set aside. (The sauce can be made up to 10 days in advance. Store in an airtight container in the refrigerator.)
• Bring a large pot of well-salted water to a boil over high heat. Meanwhile, in a large skillet, heat 2 Tbs. of the oil over medium-high heat. When the oil shimmers, add the chard stems and 1/4 tsp. salt, and cook, stirring occasionally, until crisp-tender, about 1-1/2 minutes. Add the chard leaves in batches, tossing occasionally until wilted, before adding the next batch. When all the chard is wilted, toss with 1/2 tsp. salt and 1/2 tsp. black pepper. With a slotted spoon, transfer the chard to a large rimmed platter, leaving the liquid behind. Cover with foil to keep warm. Discard the liquid, wipe out the skillet, and set aside.
• To the pot of boiling water, add the shrimp, and cook until pink and opaque, about 2-1/2 minutes. Drain and return the shrimp to the pot.
• Heat the remaining 2-1/2 Tbs. oil in the reserved skillet over medium heat. Transfer the romesco sauce to the skillet, and cook, stirring frequently, until warmed through, 2 to 3 minutes.
• In the pot, toss the shrimp with enough romesco sauce just to coat. Transfer the shrimp to the platter with the chard, top with more romesco sauce to taste, garnish with the parsley leaves, and serve immediately.