Almond-crusted shrimp

Serves 4

1/2 cup ground almonds (pulse almonds in food processor until coarsely ground)
3 tablespoons flour
1 teaspoon minced fresh parsley or 1/2 teaspoon dried parsley
1/2 teaspoon seafood seasoning (such as Old Bay)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pound shrimp, shells, tails and veins removed
1 egg white
2 tablespoons corn oil, divided use
1 lemon, cut into wedges (optional)

Stir together almonds, flour, parsley, seafood seasoning, salt and pepper. Dip each shrimp into egg white, then into almond mixture; lay on baking sheet or platter until ready to cook. Preheat 1 tablespoon oil in large skillet over medium heat; cook shrimp in skillet in batches, cooking 3 to 4 minutes until golden. Use remaining oil as necessary. Serve immediately, accompanied by lemon wedges, if desired.

Per serving: 300 calories, 28g protein, 17g fat (2g saturated), 8g carbohydrate, 338mg sodium, 172mg cholesterol, 2g dietary fiber.