Ingredients:
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

Instructions:
Stir together almonds, flour, parsley, seafood seasoning, salt and pepper. Dip each shrimp in egg white, then in almond mixture; lay on a baking sheet or platter until ready to cook. Heat 1 tablespoon oil in a large skillet; grill shrimp in batches on medium heat, cooking 3-4 minutes, turning once, until pink and golden. Use remaining 1 tablespoon oil as necessary. Serve shrimp immediately, accompanied by lemon wedges.