Almond Fried Shrimp recipe

Ingredients:
12 uncooked jumbo shrimp.
4 medium eggs.
6 cups of vegetable oil.
2 cups of milk.
1 ½ cups of sliced almonds.
1 cup of all-purpose flour.
Pinch of salt.

Procedures:
Peel, devein and butterfly the uncooked jumbo shrimp, leaving the tails intact.

Line a suitably-sized baking sheet with waxed paper.

Place flour in a medium bowl; add salt.

Whisk the milk and the eggs in a large bowl.

Dredge the shrimp (not tails) in seasoned flour, shaking off the excess.

Dip the shrimp (not tails) in the milk/egg mix.

Press almonds over the shrimp, coating all but tails.

Place the shrimp on prepared sheet.

Curl tails up over shrimp.

Freeze until firm (takes about 90 minutes).

Heat vegetable oil in a heavy large saucepan to 350°F.

Loosen shrimp from paper.

Add the frozen shrimp to oil and cook them until they turn a deep golden brown (takes 3-4 minutes).

Transfer to paper towels using a slotted spoon.

Allow to drain.

Divide shrimp among plates.

Serve with cocktail sauce, tartar sauce and lemon wedges.