Almond Fried Shrimp

Ingredients

1 c All purpose flour
1 pn Salt
2 c Milk
4 ea Eggs
12 ea Uncooked jumbo shrimp
1 1/2 c Sliced almonds (5 oz)
6 c Vegetable oil


Preparation

Peel, devein and butterfly shrimp, leaving tails
intact. 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 sheet. Curl tails up over shrimp.

Freeze until firm, about 1 1/2 hours. (Can be
prepared up to 1 day ahead. Cover with foil.)

Heat oil in heavy large saucepan to 350~.

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.