Almond-Crusted Shrimp

The secret to these delectable shrimp is the almond coating, which gives them a toasted flavor and satisfying crunch.

Prep time: 20 minutes Bake time: 12-13 minutes

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4 uncooked shell-on jumbo shrimp (about 5 ounces), peeled and deveined

1/2 C toasted sliced almonds, chopped
2 t all-purpose flour
1 t snipped fresh parsley
1/4 t salt
1 T cornstarch
1 large egg white
1/4 C red plum jam
1/2 t Dijon mustard

1. Preheat oven to 450 degrees F. Peen and devein shrimp, leaving tails on. Using the point of the Utility Knife, make a lenthwise cut almost but not all the way through the center of each shrimp. Ease open with fingers. Rinse; pat dry with paper towels.

2. Chop almonds using Food Chopper. Place almonds, flour, parsley, and salt in shallow dish; mix well. Place cornstarch in separate dish. In Small Batter Bowl, beat egg white with mini whisk until light and frothy.

3. Holding shrimp by the tail, coat shrimp with cornstarch. Dip shrimp in egg white then in almond mixture to coat. Place shrimp cut-side down, staggering shrimp on Small Bar Pan. Lightly spray shrimp with nonstick cooking spray. Bake 12-13 minutes or until shrimp is just cooked through.

4. Meanwhile, combine jam and mustard in a Prep Bowl. Microwave on HIGH 30-45 seconds or until warm. Serve shrimp immediately with sauce.

Yield: 2 servings.