Makes 13 to 16 servings (1 shrimp per serving)
1 pound large shrimp (13 to 16 per pound), peeled and deveined
1/2 teaspoon Saigon cinnamon
1/4 teaspoon cayenne pepper
1/2 teaspoon paprika
1 cup sliced almonds, chopped
4 tablespoons unsalted butter
salt and pepper
Combine shrimp, cinnamon, cayenne pepper, paprika, salt and pepper and toss to mix. Heat 2 tablespoons of unsalted butter in a medium pan; saute over medium-high heat. Add half of the shrimp to the pan and saute until cooked, about 1 minute on each side. Immediately dip shrimp into almonds to coat. Repeat with remaining butter and shrimp. Serve warm with avocado mousse.
Avocado Mousse
1 ripe Haas avocado, pitted and peeled
1 tablespoon creme fraiche
1 tablespoon mayonnaise
2 teaspoons fresh lime juice
1/2 teaspoon salt
1/2 teaspoon sugar
Combine all the ingredients in a food processor and blend well.
Created by Chef Tammy Hunyh, Tamarine Restaurant, Palo Alto, CA