In a large (12-inch) sauté pan, heat the Extra-Virgin Olive Oil (1/4 cup) over medium heat. Add the Yellow Onion (1), and cook, tossing occasionally, until tender and lightly browned, about 8-10 minutes.
Add the Jarred Roasted Red Peppers (3/4 cup), Anchovy Fillets (2), if using, Garlic (1 1/2 tablespoon), Spanish Smoked Sweet Paprika (1 teaspoon), and Cayenne Pepper (1 pinch), and cook for 1 more minute, until the garlic is fragrant. Careful not to let the garlic burn!
Add the Dry White Wine (1/3 cup) and stir, scraping up any brown bits from the pan. When the liquid in the pan has almost entirely evaporated, add the Chicken Stock (2 cup), Canned Crushed Tomatoes (1 cup), 1 teaspoon Kosher Salt (to taste) and 1/2 teaspoon Freshly Ground Black Pepper (to taste) and bring to a boil.
Add the Israeli Couscous (3/4 cup), reduce the heat, and simmer, stirring and scraping the bottom of the pan occasionally, until the couscous is al dente, about 6 minutes.
Meanwhile, pat the Large Shrimp (1 pound) dry with a paper towel, season with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste), and set aside.
Add the shrimp to the pan, stirring to submerge them in the sauce, and simmer for 3 minutes, until they are just cooked through. Off the heat, stir in the Sherry Vinegar (2 teaspoon).
Serve hot in shallow bowls. Garnish each serving with Fresh Parsley (to taste) and a drizzle of olive oil.