1/2 cup butter
1 medium white onion, finely minced
1 pound large shrimp, butterflied, peeled, tail on
1/2 to 1 cup Amaretto liqueur
1 cup blanched almonds, sliced
1/2 teaspoon salt
Melt butter in skillet until golden brown. Add onions. Saute until transparent. Add shrimp and stir fry 5 minutes until pink. Add Amaretto, almonds and salt. cook 1 1/2 minutes until bubbly. Serve in a scallop shell or ramekin with a sprinkle of chopped parsley.