1 c. blanched sliced almonds
1 lb. (10 to 15) lg. shrimp, peeled & butterflied with tails left on
1 med. finely minced white onion
3/4 c. ( 6 oz.) Amaretto
1/4 lb. (1 stick) butter

Melt butter in skillet until golden brown; saute onions until transparent. Add shrimp and stir fry for 5 minutes or until pink. Add Amaretto and almonds and cook for 1 1/2 minutes until bubbly. Serve in a scallop shell or ramekin with a sprinkle of parsley. Serves 4.