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Almond Fried Shrimp


1 cup all purpose flour
Pinch of salt
2 cups milk
4 eggs
12 uncooked jumbo shrimp, peeled, deveined, butterflied (tails left intact)
1-1/2 cups sliced almonds (about 5 oz)
Vegetable oil (for deep frying)
Cocktail Sauce
Tartar Sauce
Lemon wedges

Line large baking sheet with waxed paper. Place flour in medium bowl; add salt. Whisk milk and eggs in large bowl. Dredge shrimp (not tails) in seasoned flour; shake off excess. Dip shrimp (not tails) in milk mixture. Press almonds over shrimp, coating all but tails. Place shrimp on prepared baking sheet. Curl tails up over shrimp. Freeze until firm, about 1-1/2 hours. Can be prepared ahead, cover with foil.

Heat oil in heavy large saucepan to 350o F. Loosen shrimp from paper. Add frozen shrimp to oil in batches and cook until deep golden brown, about 3 minutes. Transfer to paper towels using slotted spoon. Let drain. Divide shrimp among plates. Serve with cocktail sauce, tartar sauce and lemon wedges.




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