1/2 c. raw almonds, chopped
3 lbs. shrimp
1/4 c. extra virgin olive oil
1/2 c. freshly squeezed lemon juice
1/2 c. clam juice or unsalted, defatted chicken stock
2 cloves garlic, finely chopped
1/2 c. shallots
2 dashes Tabasco
1/4 tsp. salt
1/4 c. dry white wine (chablis or vermouth)

Toast the almonds in a preheated 350 degree oven for 8 to 10 minutes or until golden brown. Watch carefully because they burn easily. Set aside.

Peel the shrimp and marinate in the olive oil, lemon juice, clam juice or chicken stock and garlic, about 2 hours.

Remove the shrimp from the marinade and transfer marinade to a large skillet. Bring the marinade to a boil over medium heat and saute the shallots and shrimp in the hot marinade until the shrimp are pink, about 4 to 6 minutes. Remove shrimp and shallots and place on a warm platter.

Add Tabasco, salt and wine to marinade in skillet and let simmer 3 to 4 minutes. Pour marinade over shrimp on platter and sprinkle the toasted almonds over the top. Serve over rice. Makes 6 servings.

Each serving containers approximately:

ORIGINAL RECIPE: Calories - 697, Cholesterol - 371 mg., Fat - 51 gm., Sodium - 531 mg. REVISED RECIPE: Calories - 379, Cholesterol - 340 mg., Fat - 16 gm., Sodium - 491 mg.