Spicy Lime Mayo:
Combine ingredients in a small bowl, such as a custard cup. Whisk together well with a fork. Taste and adjust to your preference.

Raspberry Pico de Gallo:
Rinse raspberries and pat dry gently. Finely mince the onion and cilantro. The raspberries can be mixed in either whole or quartered. Quartered will make this look like more traditional pico de gallo. I liked how leaving the berries whole allowed me to encounter the unexpected burst of berry from time to time while eating

Almond Crusted Shrimp:
*Hint: if you are watching your fat intake, you can save about 5 grams of fat per serving by substituting half of the chopped almonds with bread crumbs

If you are working with raw, uncooked shrimp you will need to boil the shrimp first. Uncooked shrimp are gray in color. If your shrimp are raw, put a pot of well salted water on to boil. When the water boils, reduce the heat to low and add the shrimp. When cooked, the shrimp should turn red and float to the top of the water. When they are done, the flesh should appear opaque and firm. This takes approximately 2–4 minutes. Remove from water. If you have not already done so, remove the shells, cut off the tails, and devein the shrimp (check here for a video on how to devein shrimp).

If you are working with precooked (already pink) shrimp, just be sure to remove the shells, devein, and cut the tails off.

Finely chop almonds until they are the size of small pebbles or coarse sand. Mix with kosher salt and freshly ground black pepper.

Put a pan of oil on high heat on the stove. Allow the oil to get hot. There are two good ways to test the heat. First, if you have a silver-colored pan bottom, you should be able to see that the oil has begun to separate slightly, so that when you tip the pan from side to side, the color seems to move somewhat separately from the mass. Second, if you drop a small pebble of almond into the pan it should begin to sizzle almost immediately.

Pat shrimp dry. Dip the shrimp into the egg and then dip into the almond coating. Turn to coat well. Coat all the shrimp first. Then, working in batches so you don't over-crowd your pan, fry the shrimp in oil. Allow the shrimp to rest on one side long enough for the crust to form and the coating to solidify. Almonds may slightly brown but should not turn dark espresso or black in color or they will be bitter. Turn to cook on the other side. Approximately 2–4 minutes per side, depending on the heat of your oil.

Remove from oil to a paper-towel covered plate.

For Light Version:
Prepare pico de gallo and spicy lime mayo. Cook raw shrimp as directed above in step one. If working with precooked shrimp, warm shrimp in hot water. Remove shell, tail, and devein. Skip directly to assembling and enjoy!

To assemble:
Two tortillas per person. Add a bed of shredded cabbage. Add sliced avocado if desired. Add shrimp (approximately two jumbo shrimp per taco). Top with pico de gallo and spicy lime mayo.

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Source: Almond Crusted Shrimp Tacos with Raspberry Pico de Gallo and Spicy Lime Mayo

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