• 1/2 cup(s) ground almonds
• 3 tablespoon all-purpose flour
• 1 teaspoons minced fresh parsley, or 1/2 teaspoon dried
• 1/2 teaspoons seafood seasoning
• 1/4 teaspoons salt
• 1/4 teaspoons black pepper
• 1 pound (61-to-70 count) shrimp, with tails and veins removed
• 1 piece egg white
• 2 tablespoon almond or corn oil, divided
• 1 piece lemon, cut into wedges

Stir together almonds, flour, parsley, seafood seasoning, salt and pepper. Dip each shrimp in egg white, then in almond mixture; lay on a baking sheet or platter until ready to cook.
Heat 1 tablespoon oil in a large skillet; grill shrimp in batches on medium heat, cooking 3 to 4 minutes, turning once, until pink and golden. Use remaining 1 tablespoon oil as necessary.

Serve shrimp immediately, accompanied by lemon wedges.