Crunchy Almond Shrimp
1 lb. of 31-40 count shrimp
1/4 cup cream
1/2 cup flour
2 minced cloves garlic (or garlic powder)
1/2 t. ginger
a few dashes hot pepper sauce
1 cup crushed blanched almonds
Mix together in a bowl eggs, cream, flour, garlic, ginger and hot pepper sauce.
Peel, devein and butterfly shrimp. Dip shrimp in batter to coat and place on a
piece of wax paper. Spread crushed almonds on plate and roll shrimp in almonds.
Fry shrimp in deep fryer until golden in color. May be eaten hot or cold dipped
in your favorite sauce.