Mesquite almond shrimp Recipe - Los Angeles Times

Ingredients

• 1 1/2 pounds cleaned, tail-on large shrimp (15-20 per pound)
• 1/4 cup tangerine juice plus 1 tablespoon grated zest, divided
• 2 tablespoons Barbados rum, such as Mount Gay
• 2 dashes bitters
• Salt
• Freshly ground black pepper
• 1/2 teaspoon sugar
• 1 1/2 cups chopped sliced almonds
• 1 tablespoon plus 1 teaspoon mesquite flour
• 1/4 teaspoon cayenne or habanero powder
• 2 eggs
• Canola or vegetable oil for frying