Butterfly shrimp by removing shell down to the tail.
Cut through back of each shrimp to remove the vein, being careful not to cut all the way through.
Lightly flatten with your thumb.
Set aside in a little salt water.

You will need 3 bowls of pans to bread the shrimp.
Blend the flour with the Creole seasoning and place 1 1/2 cups seasoned flour in the first bowl.
In the second bowl combine the eggs and milk.
Combine the sliced almonds (or chopped pecans) with the remaining flour in the third bowl.

Pour cooking oil to 2 inches deep in a big heavy frying pan and heat it to 375º.
Working with 4 to 6 shrimp at a time, dredge each shrimp in seasoned flour, then dip in egg/milk wash, then dredge in the flour mixed with almonds (or pecans).
Fry until lightly browned on all sides and drain on paper towels. Serve hot with a rémoulade or dilled tartar sauce.