| 1 | Peel, devein and butterfly shrimp, leaving tails intact. |
| 2 | Line large baking sheet with waxed paper. |
| 3 | Place flour in medium bowl; add salt. |
| 4 | Whisk milk and eggs in large bowl. |
| 5 | Dredge shrimp (not tails) in seasoned flour; shake off excess. |
| 6 | Dip shrimp (not tails) in milk mixture. |
| 7 | Press almonds over shrimp, coating all but tails. |
| 8 | Place shrimp on prepared sheet. |
| 9 | Curl tails up over shrimp. |
| 10 | Freeze until firm, about 1 ?hours. |
| 11 | (can be prepared up to 1 day ahead. |
| 12 | Cover with foil). |
| 13 | Heat oil in heavy large saucepan to 350°F. |
| 14 | Loosen shrimp from paper. |
| 15 | Add frozen shrimp to oil in batches and cook until deep golden brown, about 3 minutes. |
| 16 | Transfer to paper towels using slotted spoon. |
| 17 | Let drain. |
| 18 | Divide shrimp among plates. |
| 19 | Serve with cocktail sauce, tartar sauce and lemon wedges |
