ALMOND FRIED SHRIMP

Steps:

• 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 and 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 and let drain.
• Divide shrimp among plates. Serve with cocktail sauce, tartar sauce and lemon wedges.