Almond Fried Shrimp recipe

1 cup all-purpose flour
1 pinch salt
2 cups milk
4 eggs
12 uncooked jumbo shrimp
1 1/2 cups sliced almonds (5 ounces)
6 cups vegetable oil

Peel, devein and butterfly shrimp, leaving tails intact.

Line large baking sheet with wax 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 degrees 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.