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.