Categories: Fish, Appetizers 
      Yield: 4 servings 
  
      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 
  
  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.