INGREDIENTS:4 lbs. shrimp (16/20), fresh or frozen and thawed, peeled, deveined as needed, salt and pepper 9 oz. all-purpose flour 4 oz. cornstarch 2 cups cold water 4 Tbsp. sesame oil 2 egg yolks 1 Tbsp. almond extract 1 qt. orange marmalade ¼ cup Dijon mustard 1 cup horseradish 2 Tbsp. Worcestershire sauce as needed, orange juice as needed, oil for frying 3 cups Blue Diamond® Sliced Natural AlmondsDIRECTIONS:Season shrimp with salt and pepper. Pat dry with paper towels. For tempura batter, ...

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