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1 cup all purpose flour |
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1 pinch salt |
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2 cups milk |
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4 eggs |
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12 shrimp, jumbo, uncooked |
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1 ½ cup almonds, sliced (5 oz) |
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6 cups vegetable oi |
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Peel, devein, and butterfly shrimp, leaving tails intact. Line large baking sheet with waxed paper. |
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Place flour in medium bowl; add salt. Whisk milk and eggs in large bowl. Dredge shrimp (not tails) in seasoned flour; shake off excess. |
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Dip shrimp in milk mixture. Press almonds over shrimp, coating all but tails. Place shrimp on prepared sheet. Curl tails up over shrimp. |
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Freeze until firm, about 1 ½ hours. (Can be prepared up to 1 day ahead. Cover with foil.) Heat oil in heavy large saucepan to 350 degrees. Loosen shrimp from paper. |
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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. |
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Divide shrimp among plates. |
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Serve with cocktail sauce, tartar sauce and lemon wedges. |
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