Sriracha Almond-Crusted Shrimp Salad

• FOR THE SHRIMP:
• 1/4 cups Blue Diamond Bold Sriracha Almonds
• 1 Tablespoon Flour
• 1/4 teaspoons Salt
• 1/4 teaspoons Black Pepper
• 1 teaspoon Dried Parsley
• 1 Egg White
• 10 Large Shrimp, Peeled And Deveined
• 2 teaspoons Vegetable Oil
• FOR THE SALAD:
• 2 cups Romaine Lettuce, Chopped
• 10 Cooked Asparagus, Chopped
• 1 cup Grape Tomatoes
• 1/2 Diced Avocado
• 2 Tablespoons Chopped Scallions
• 1 Tablespoon Chopped Sriracha Almonds
• FOR THE DRESSING:
• 2 Tablespoons Lime Juice
• 1 teaspoon Sriracha
• 1/2 teaspoons Honey
• 1/4 teaspoons Salt
• 2 Tablespoons Olive Oil

1. For the shrimp:
2. Grind almonds in a food processor (blender), until there are no large pieces left. In a shallow bowl combine ground almonds, flour, salt, pepper and parsley. In a separate bowl whisk egg white.
3. Dip shrimp in egg white, then dip in the almond mixture. Make sure it is evenly coated. Line up the coated shrimp on a parchment paper lined sheet or plate.
4. Heat oil over medium heat. Cook shrimp for 3-4 minutes, turning once, until pink and golden. Place on a paper towel lined plate to cool a little. Serve (or top the salad with it).
5. For the salad:
6. In a deep salad bowl place chopped lettuce, then the asparagus, tomatoes and avocado. Add shrimp, then sprinkle with some scallions and chopped almonds (optional). Drizzle dressing over the top.
7. For the dressing:
8. Whisk all ingredients together in a small bowl.

ubc, flour, ubc, ubc, parsley, egg, shrimp, vegetable oil, salad, romaine lettuce, grape tomatoes, avocado, scallions, almonds, dressing, lime juice, sriracha, honey, ubc, olive oil

Taken from tastykitchen.com/recipes/salads/sriracha-almond-crusted-shrimp-salad/ (may not work)