Grilled Shrimp Cocktail with Fresh Tomato Cocktail Sauce

Ingredients

• 1 ½ pounds large peeled, deveined raw shrimp, tail-on
• 1 teaspoon crushed red pepper
• 1 ½ tablespoons grated lemon zest, plus 1 tablespoon fresh juice (from 2 lemons), divided
• 4 tablespoons extra-virgin olive oil, divided, plus more for bread slices and drizzling
• 2 tablespoons grated garlic (from 8 large garlic cloves), divided
• 2 tablespoons kosher salt, divided, plus more to taste
• 1 teaspoon black pepper, divided
• ⅓ cup julienne-cut smoked sun-dried tomatoes (from 1 [3-ounce] package), chopped (about 1/3 cup)
• 3 tablespoons mild or spicy harissa paste (from 1 [10-ounce] jar) (such as Mina)
• 1 ½ tablespoons sherry vinegar
• 2 cups chopped red tomato (from 1 large [12-ounce] tomato)
• 2 teaspoons hot sauce
• 1 teaspoon Worcestershire sauce
• 2 tablespoons finely chopped fresh flat-leaf parsley, divided
• Cooking spray
• 12 (1/4-inch-thick) baguette slices (3 ounces total)

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