Almond Crusted Shrimp

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Almond Board of California


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1/2 cup ground almonds

3 tablespoons all-purpose flour

1 teaspoons minced fresh parsley, or 1/2 teaspoon dried

1/2 teaspoon seafood seasoning

1/4 teaspoon salt

1/4 teaspoon black pepper

1 pound (61-to-70 count) shrimp, with tails and veins removed

1 egg white

2 tablespoons almond or corn oil, divided

1 lemon, cut into wedges

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