Crunchy Almond Shrimp

1 pound (31−40 count) shrimp 2 eggs 1/4 cup cream 1/2 cup flour 2 minced cloves garlic (or garlic powder) 1/2 teaspoon ground ginger Few dashes hot pepper sauce 1 cup crushed blanched almonds Cooking oil

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.