• 1 cup(s) all purpose flour
• 1 pint salt
• 2 cup(s) milk
• 4 piece eggs
• 12 piece uncooked jumbo shrimp
• 5 ounce sliced almonds
• 6 cup(s) 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.