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