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. Shared with us by: Tony Burke, Cyberealm BBS Watertown NY 315-786-1120 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber4.zip
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|Serving Size: 1 Serving (530g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 2194 (91%)|
|Amt Per Serving||% DV|
|Total Fat 243.8g||325 %|
|Saturated Fat 24.2g||121 %|
|Monounsaturated Fat 147.7g|
|Polyunsanturated Fat 64.9g|
|Cholesterol 1059.9mg||326 %|
|Sodium 363.2mg||13 %|
|Potassium 416.5mg||11 %|
|Total Carbohydrate 27.2g||8 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 26.3g|
|Protein 35.7g||51 %|
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Calories per serving: 2413
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